Posts Tagged ‘coconut curry’

This is a super basic curry recipe.  I cheated and used curry powder instead of the traditional custom blend of fragrant seeds that makes a true Indian curry.  Don’t worry, I will soon enough post a traditional Indian curry recipe, but until then, this version is tasty, just a little bit spicy and simple to make.


6 red potatoes, diced

3 carrots, sliced

2 tablespoons canola oil

1 large onion, diced

4 cloves garlic, minced

2 tablespoons curry powder

2 red thai chilies (i just split them down the middle and toss in whole so they can be removed easily)

1 orange pepper, diced

1 yellow pepper, diced

20 cherry tomatoes, cut in half

1 cup frozen peas

1 cup coconut milk

1 cup water

1 teaspoon black pepper

1 tablespoon ginger, minced

1/2 cup cilantro (1/4 cup for cooking, 1/4 cup for garnish)

2 teaspoons sea salt

In a big pot saute the diced onion in oil on medium-high heat.  Add the potatoes, carrots, curry powder, and red chilies. Let that cook for a bit (5 min) and then add the orange and yellow peppers, ginger, salt and pepper.  Stir around for a couple of minutes and then add the water and scrape up all that flavour on the bottom of the pot.  Also add the coconut milk, cherry tomatoes and half the cilantro. Bring to a boil and then reduce heat, cover and simmer on med-low for about 20-30 minutes or until the veggies are soft.  Add the peas right at the end.  Serve with brown basmati rice and lots of extra cilantro for garnishing.  Makes about 4-6 servings.  Tastes even better the next day!

~The Vegan Project

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