Potato Coconut Curry

We love curries and this is one of the easiest and most yummy we've had! The coconut milk gives it nice creamy texture and flavor. We added tempeh to this dish to boost up the protein content. Served over brown rice or with flat bread, this is a very filling meal! Feel free to mess around with the recipe! It is very conducive to throwing whatever ingredients you want into it and it will most likely still taste good :)This curry is pretty spicy so if you want it more mild don't add in as much cayenne pepper.



Potato Coconut Curry
3-4 potatoes, cubed
2 Tbs coconut or canola oil
1 yellow onion, diced
4 scallions, chopped
4 cloves garlic, minced
2 tsp cumin
2 tsp cayenne pepper
4 tsp curry powder
4 tsp garam masala
1 (1-inch) piece of fresh ginger, peeled and minced
2 tsp salt
1 (8oz) package tempeh, cubed (optional)
1 (14oz) can diced tomatoes
1 (15oz) can garbanzo beans, drained and rinsed*
2 cups frozen peas
1 (14oz) can coconut milk

Place the potatoes in a large pot and cover them with salted water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover and let simmer for 10-15 minutes or until soft. Drain.

Heat the oil in a skillet and stir in the onion and garlic. Cook for about 5 minutes. Season with cumin, cayenne, curry, garam masala, ginger and salt. Add in the tempeh and cook for another couple of minutes. Add in the tomatoes, garbanzo beans, peas, and potatoes. Mix well. Stir in the coconut milk. Let the ingredients simmer for about 10 minutes before serving. Serve over steamed brown rice or with flat bread!

Serves 5-6.



*Rinsing canned beans under cold water removes approx 40% of the sodium that's in them. It's a good habit to form if you're going to eat canned beans :)