Vegan Potato Curry

Ingredients

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Curry powder

  Spices

  4 tsp or 8g

• Ginger root

  Raw

  1 slices or 2g

• Salt

  Table

  2 tsp or 12g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Peas

  Green, frozen, unprepared

  1 ¼ cup or 168g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Raisins

  Seeded

  ½ cup (not packed) or 73g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

Directions

1. Peel and chop potatoes into large cubes. Peel and dice onion and garlic cloves.
2. Put the potatoes in a pot of salted water and bring to a boil. Reduce heat to keep at a simmer and cook until just tender–about 15 minutes.  Drain them and let them steam dry for a bit.
3. While the potatoes are cooking, heat the oil in a large skillet over medium heat.  Add the onion and cook for about 5 minutes, or until translucent.  Add the garlic, minced ginger, and spices. Cook for 2 minutes more.  Add the tomatoes, garbanzo beans, peas, and potatoes. Add the coconut milk, raisins, and cashews (if using) and bring to a simmer for 5-10 minutes. Enjoy!

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