What's for Dinner?
Here's what I'm having:
Spicy Vegan Potato Curry
4 potatoes (peeled and cubed)
2 tbsps vegetable oil
1 yellow onion (diced)
3 cloves minced garlic
2 tsps ground cumin
11/2 tsps cayenne pepper
4 tsps curry powder
4 tsps garam masala
1 piece ginger root (1 1 inch piece fresh, peeled and minced)
2 tsps salt
141/2 ozs diced tomatoes
15 ozs garbanzo beans (chickpeas rinsed and drained)
15 ozs peas (drained)
14 ozs coconut milk
1) Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2) Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
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