Vegan Potato Curry

Curry dishes are probably among the most flavorful dishes around the world. The most curry dishes come from Asian countries, such as India, Malaysia, Thailand, and Vietnam, and there are infinite possibilities and variations!  However, that's not even the best part – they are super easy to make.  For vegans out there, this is an easy curry recipe with potato, that also can substituted with different kinds of potato to suit your taste.

Ingredients:

4 medium sized potatoes, boiled, peeled and cut into bite size pieces

Spices:

2 garlic cloves, chopped

1 shallot chopped

1 small piece ginger, chopped

2 tbs coconut oil

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp cane sugar

1 tsp garam masala

1/2 tsp chili powder

1 tsp turmeric

1 tsp pink salt

Other ingredients:

1 tomato, diced

One 15.5 oz. can of coconut cream or milk

Garnish with chopped cilantro

Serve with white rice or basmati rice or bread

Directions:

Heat a sauté pan over medium high heat. Add the coconut oil; then stir in the cumin and coriander seeds.  Fry for 30-45 seconds.

Add in and sauté the shallot, garlic, and ginger for 2 minutes; then add in the rest of the spices and sauté for 30 seconds.

Add tomato to the pan; then sauté for 2-3 minutes.

Add the coconut cream.  Turn the heat up to medium high and stir.

 Add in the potatoes.

Turn the heat down to medium low and simmer for 5-7 minutes.

Sprinkle chopped cilantro and serve.