CRISPY POTATO CURRY [VEGAN + GLUTEN FREE]

 

Creamy, silky, flavor packed curry. There really isn’t much that can beat a really delicious curry. The word curry is starting to sound weird…curry, curry, curry.

 

Serves: 5 servings

 

INGREDIENTS

• 2 pounds yukon gold potatoes


• ½ onion, sliced


• 3 cloves garlic, minced


• 1½ teaspoons fresh ginger, grated


• 1 jalapeno (seeds and ribs removed), minced


• 1 13.5 oz can coconut milk


• 1 cup vegetable stock


• 1 bunch cilantro (for topping)


• 1 bunch green onions, sliced (for topping)

 

 

For the curry powder blend:

• ½ teaspoon ground yellow mustard


• 1 teaspoon ground coriander


• 1 teaspoon ground cardamom


• 1 teaspoon ground cumin


• 2 teaspoons turmeric


• A few pinches of cayenne pepper

 

 

INSTRUCTIONS

For full instructions you can go to thegarlicdiaries.com.

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