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Simple Veggie Curry

by Jordan Kenna

Ingredients

for 4 servings

  • 2 tablespoons
    salt, for water
  • 2 lb
    potato, cut into 1-inch (2 cm) cubes (905 g)
  • 1 tablespoon
    vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons
    cumin
  • 1 teaspoon
    cayenne pepper
  • 4 teaspoons
    curry powder
  • 1 teaspoon
    salt
  • 1 teaspoon
    black pepper
  • 2 centimeter pieces ginger, minced
  • 14 oz
    diced tomato, 1 can (395 g)
  • 15 oz
    chickpeas, 1 can, drained (425 g)
  • 15 oz
    peas, 1 can, drained (425 g)
  • 14 oz
    coconut milk, 1 can (395 g)

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Preparation

  1. Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
  2. Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
  3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
  4. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
  5. Enjoy!
 

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