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 .