There is nothing like a tasty curry.
I was at the local market the other day, and amongst other produce, were potatoes and fresh coriander. A curry dish immediately sprung to mind.
I have made curries before, but I always like to look for extra inspiration online, and found a great recipe for Vegan Potato Curry on Lovingitvegan. So, thank you to Alison.
I did make a few changes or additions.
Ingredients:
8 medium potatoes – chopped into small bite sized pieces
1 medium white onion – diced
4 cloves garlic – finely chopped
1 C dry red lentils
2 C kale leaves
2 T olive oil
2 T curry powder
1 t ground coriander
1 t turmeric
1 t ground cumin
500 ml veg stock
150 g creamed coconut (or tin coconut milk)
1 T brown sugar
Salt and pepper
What to do:
Heat the oil in a large cast iron pot.
Add the onion, along with a little salt, and gently fry till becoming translucent.
Add the spices (curry powder, cumin, coriander and turmeric) and continue frying while stirring.
Add in the garlic and fry for about 30 seconds. (See note)
Add a little of the stock.
Add in the potatoes, kale and red lentils, and stir till well coated.
Add in the rest of stock and the coconut cream.
You may have to add in a little extra stock or water so the veg is c]just covered.
Bring to boil, then reduce heat to minimum, cover, and simmer till potatoes are tender.
Season with the sugar and salt and pepper to taste.
Serve with chopped fresh coriander and rice or naan bread.
Note: Be careful frying garlic – only stir fry for 30 to 45 seconds, as it burns and goes bitter quite quickly.
