Warming, Hearty and Filling Potato Curry, served with Fluffy Rice and Crispy Poppadoms 🍛🤗
Weirdly, we hadn't attempted a Vegan curry since becoming herbivores. In BV times (Before Vegan), my husband loved to throw together a curry, so I used a little reverse psychology, and challenged him, saying "perhaps you could only make superb carni curries...."😜😬
And it worked. Happy days!! so lovely to have this flavourful, lightly spicy and warming curry. Packed with veggies and such a gorgeous comfort food dish. He made so much we had it on toast, in a wrap and again with rice over the next few days. I love how Vegan food keeps so well! 💚
Now, as the husband's a "throw it all in" curry maker, I stood next to him for the whole process.
Here's what you'll need:
A splash of Olive Oil
1 Chopped White Onion
5 Cloves of Crushed Garlic
1 Tbsp Crushed Ginger
4 tsp of Curry Powder, or Tandoori Powder
1 tsp of Cayenne Pepper
1 tsp Paprika
1 Tbsp of Cumin
1 tsp Turmeric
1 Tbsp of Tomato Paste
5 Potatoes - cubed (we used medium size tatties)
1 chopped carrot (large)
1 stick of chopped celery
1/2 can of Chickpeas
1 can of Chopped Tomatoes
1 cup of Vegetable Stock
1 can of Coconut Milk
Sea Salt & Black Pepper ( we LOVE cracked Black Pepper - but season to your taste)
Heat up the olive oil and add the onion and spices, sauté until the onions soften.
Add the carrot, celery, potatoes and chickpeas mix in with spices and onion.
Pour in the tomato paste, coconut milk, veggie stock and chopped tomatoes and mix well.
Bring to a simmer and test the potatoes still they are tender, When they are, BOOM. You are ready to rock.
Add the cracked black pepper and chunky salt to your taste.
Serve with fluffy rice and crispy fried poppadoms. Doha folks, the poppadoms are literally available in all grocery stores. You just need to lightly fry them for a few minutes in oil.
YUM. Stay safe, get your curry on, and enjoy fellow Vego's!! 😍