This recipe is vegan and yummy. It is also filling as is -- but if you prefer eating meat, you can easily add chicken or sea food on the side. I used cashew butter to add a nutty flavor. Peanut butter also works and gives an even richer nuttier flavor. You can leave out nut butters, too, in case of allergies.
You Will Need
1. One can coconut milk (around 13 oz)
2. Tbs cashew butter
3. Tsp curry powder (or to taste)
4. Half can of chickpeas
5. One medium/large potato -- cut up into small bites
6. Tsp minced garlic
7. Half cup of chopped spinach -- thawed + drained
8. About a quarter size wedge of medium white onion -- chopped
Drizzle veggie oil onto a hot frying pan on medium heat. Cook garlic until it starts turning golden.
Add in your chopped onions. Stir around for a few minutes until they soften (but don't caramelize them).
Throw in your chopped potatoes, spinach, and chickpeas. You may need to add a bit of oil or a bit of water to help cook the potatoes. Be sure your potatoes are cut up into small pieces so they cook with the rest of the ingredients. Stir around for a few minutes until everything cooks a bit.
Pour in coconut milk and add in the curry powder. Then, add in your cashew butter. This is going to thicken the curry a lot. Once everything is mixed, turn down the heat and let the ingredients simmer for a few minutes until potatoes are fully cooked. If the curry thickens too much, add in a bit of water and let simmer. Serve with rice or naan and enjoy!
- A + D
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