Vegan Potato Curry

By RossanaV

Ingredients

• 1 Tbs. coconut oil
• 2-3 cloves garlic, minced
• 1 medium onion, diced
• 4 small potatoes
• 1 can full fat coconut milk
• 1 cup diced tomatoes
• 1 cup frozen peas
• 1/4 tsp. red pepper
• 1 tsp. curry powder
• 1 tsp. turmeric
• 1 tsp. salt
• 1 tsp. maple syrup;
• 1 Tbs. fresh minced ginger

Preparation

Step 1

1. Add 1 Tbs. coconut oil to large skillet on medium heat. Add minced garlic.
2. Once garlic is fragrant, add diced onion and cook until starting to turn translucent (~5 min)
3. Add coconut milk, diced tomatoes, and spices. Stir to combine.
4. Bring to a low simmer and add potatoes.
5. Cover and let simmer on low/medium until potatoes are softened (~10-15 min)
6. Add frozen peas, stir, and let sit for 5 min
7. Stir again and serve. Store leftover in airtight container for up to 1 week.