Vegetable Indian Curry

Name: Vegetable Indian Curry
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp. salt, for water; 800gr\28oz sweet potato, cut into cubes; 1 tbsp. vegetable oil; 1 medium onion, diced; 4 cloves garlic, minced; 2 tsp. cumin; 1 tsp. Cayenne pepper; 4 tsp. curry powder; 1 tsp. salt; 1 tsp. black pepper; 2 centimeter pieces ginger, minced; 395gr\14oz diced tomato; 425gr\15oz green peas; 395gr\14 oz Coconut Milk

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. On…

Cook1 h
Total1 h
Serves4
LevelIntermediate

Dinner Dairy-Free Gluten-Free Vegan Vegetarian Indian

Ingredients

Preparation

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.
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.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, and peas.
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. Enjoy!!!