Simple veggie curry
This vibrant vegan curry is rich, nutritious, and packed with delicious deliciousness, making it the ideal New Year’s Day entrée. A curry dish created by free-runner extraordinaire Tim Shieff that includes entire roasted butternut squash, chickpeas, and spinach served on a bed of tumeric rice is shared with us today.
How to Prepare veggie curry
4 servings ingredients
2 tsp salt
2 lb (905 g) potato, cubed
1 tbsp veggie
1 onion, diced
4 minced garlic
2 tsp cumin
1 tsp cayenne
4 t curry powder
1 t salt
1 tsp black
2 cm minced ginger
1 can chopped tomato, 14 ounces
15 oz chickpeas (425 g), 1 can drained 15 oz peas (425 g), 1 can drained
Preparation
Potatoes should be placed in a big saucepan or dutch oven and covered with salted water until tender. Allow potatoes to cook until fork soft, approximately 12 minutes, after which lower heat to a low simmer and cover with a tight-fitting lid. The potatoes should be drained and kept aside after they have finished cooking.
Add 1 tablespoon of oil to the saucepan and return it to the burner. Using a medium heat, cook the onion and garlic until the onion is soft and the garlic is starting to turn translucent, approximately 3 to 5 minutes.
Combine the cumin, cayenne pepper, curry powder, salt, pepper, and ginger in a large mixing bowl until well combined. Add the tomatoes, chickpeas, and peas after you’ve mixed everything together.
Cook over medium-high heat, stirring constantly, until the coconut milk is completely absorbed. Simmer for a few minutes before re-adding the potatoes to the saucepan. Reduce the heat to low and cook for 3-5 minutes, stirring occasionally, until everything is well heated through.
Enjoy!