Creative Cooks

Potato Curry - Vegan
Prep Time 15 minutes Cook Time 40 minutes Servings 4


Ingredients

US
2 tablespoons vegetable oil
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons freshly grated ginger
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon sweet paprika
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 ½ pounds russet potatoes, scrubbed and cut into 1-inch pieces
1 cup vegetable broth
1 cup full-fat coconut milk
1 (14 ounce or 400 gram) can diced tomatoes
1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
½ cup frozen peas, thawed
Salt and pepper, to taste
Fresh cilantro, for topping, optional

Metric
29.57 ml vegetable oil
1 medium onion, diced
3 garlic cloves, minced
4 g freshly grated ginger
5 g garam masala
4 g ground cumin
2 g ground turmeric
2 g sweet paprika
1 g cumin seeds
1.5 g mustard seeds
1133.98 g russet potatoes, scrubbed and cut into 1-inch pieces
236.59 ml vegetable broth
236.59 ml full-fat coconut milk
1 (14 ounce or 400 gram) can diced tomatoes
1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
72.5 g frozen peas, thawed
Salt and pepper, to taste
Fresh cilantro, for topping, optional

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring occasionally, until it begins to soften.
Stir in the garlic, ginger, garam masala, ground cumin, turmeric, paprika, cumin seeds, and mustard seeds. Sauté the mixture for about 1 minute, until it becomes very fragrant, stirring constantly to prevent burning.
Stir in the potatoes and broth. Raise the heat and bring the liquid to a boil.
Lower the heat and cover the pot. Let the mixture simmer with the lid on for about 15 minutes, until the potatoes are tender but not falling apart. Remove the lid every so often and give it a stir. (Note 1)
Remove the lid from the pot and stir in the coconut milk, tomatoes, and chickpeas. Let the mixture continue to simmer, uncovered, until the potatoes are very tender and the sauce is thick.
Stir in the peas and remove the pot from heat.
Season the curry with salt and pepper to taste. Serve with fresh cilantro.

Recipe Notes

Make sure to scrape the bottom of the pot with your spoon every time you stir it. The potatoes can easily settle to the bottom and burn.
This recipe makes about 6 cups of curry.

Simple Almond Chicken, Chickpea and Eggplant Curry.
Yields: SERVES 4
Preparation time: 10 minutes Cook time: 20 minutes Total time: 30 minutes

Ingredients
2 cups [Almond Breeze Almond milk Coconut milk Original Unsweetened |
1 cup jasmine or basmati rice
1 tablespoon fresh ginger, grated
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
1 pound boneless, skinless chicken, cut into bite size pieces (OMIT for vegan version)
¼ cup coconut oil
2 small or 1 large eggplant, cut into cubes
8 ounces button mushrooms, sliced
1 cup cherry tomatoes
2 teaspoons fresh ginger
2 cloves garlic, minced or grated
1­3 tablespoons Thai red curry paste (I used 3)
1 tablespoon curry powder (I like to use spicy yellow curry powder)
1­2 dried chile de arbol, crushed or 1 Fresno pepper, seeded + diced (use 1 for less heat)
2 cups [Almond Breeze Almond milk Coconut milk Original Unsweetened |
3 tablespoons creamy almond butter
1 (15 ounce) can chickpeas, rinsed + drained
½ cup fresh cilantro, chopped
½ cup fresh basil chopped
Fresh mint, for serving

Instructions
Rice - Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove covered for another 20 minutes (don’t take any peeks inside!). After 20 minutes remove the lid fluff the rice with a fork.
Note that rice can cook differently for everyone, this is just what works for me.
Curry - Heat a large skillet over medium high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and sauté the chicken until browned all over and cooked through, about 5­10 minutes. Remove the chicken from the skillet and place on a plate.
Add a 2 tablespoons coconut oil to the skillet. Add the eggplant, sauté 3­4 minutes and then toss in the mushrooms, tomatoes, ginger and garlic. Sauté the veggies another 5 minutes or until they just begin to soften and the tomatoes burst. Add the chicken back to the skillet and toss everything together.
To the skillet add the curry powder, curry paste and chile de arbol or Fresno pepper. Give everything another good toss. Cook 1 minute and then add the Almond Breeze and almond butter. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the chickpeas, basil and cilantro.
Serve the curry over the rice. Eat with Naan