EASY POTATO CURRY RECIPE (VEGAN)

 

Ingredients:

• 1 tablespoon oil
• 1 medium onion, diced
• 1/2 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 2 pounds (900 g) potatoes, diced
• 2 1/2 cups (270 g) green beans, cut into small pieces
• 1 1/2 tablespoons curry powder (or less to taste)
• 1 1/4 teaspoons sea salt (or to taste)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon black pepper (or to taste)
• 1/3 teaspoon turmeric
• 1/4 teaspoon red pepper flakes (omit if sensitive to heat)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon smoked paprika
• 3 cups (720 ml) vegetable broth
• 2/3 cup (160 ml) canned coconut milk
• 2 tablespoons cornstarch

Instructions:

1. Chop the potatoes and green beans into bite-sized pieces, dice the onion, and mince the garlic and ginger.
2. Heat the oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes. Then add the ginger, garlic, spices, potatoes, and green beans. Sauté for another minute, stirring frequently.
3. Add the vegetable broth and bring the soup to a boil.
4. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the potatoes and green beans are fork-tender.
5. In a small bowl, combine the coconut milk and cornstarch. Whisk until there are no lumps. Add the mixture to the curry and stir to combine.
6. Simmer the curry for a few more minutes, without a lid, to thicken.
7. Taste and adjust the seasonings to taste.
8. Serve hot with bread or naan bread.

Notes:

• You can use garam masala instead of curry powder, if desired.
• You can use coconut cream or dairy-free cream instead of canned coconut milk.
• You can use arrowroot flour or potato starch to thicken the curry instead of cornstarch. Regular flour should also work fine.
• You can also blend a portion of the potato curry to thicken it, without using any thickener.

Enjoy!