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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