Potato and Vegetable Curry
 
 
Sherri:
Ingredients
  • 1-2 tablespoons avocado oil
  • 3 cloves garlic, minced
  • 2 tablespoons ground mustard
  • 2 tablespoons ground turmeric
  • 2 tablespoons ground cumin
  • 2 tablespoon ground ginger
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 (28 oz.) can of crushed tomatoes
  • 1 cup full fat coconut milk
  • 1 lb. bag of baby potatoes, quartered
  • 1 head of cauliflower chopped into bite size florets/ alternately: 1 lb. string beans cut into 1 inch pieces
  • 3-4 leaves of lacinato kale cut into thin ribbons, or arugula
  • couple dashes Frank's Original Red Hot Sauce (optional)
Directions
  1. Heat the oil on medium heat in a dutch oven.
  2. Stir together the garlic, spices, salt and pepper.  Add the spice mix to the hot oil and stir continuously until the spices are fragrant and have a "sandlike" texture.
  3. Add the tomatoes and milk to the pot and stir together with the spice mix.
  4. Add the potatoes (and cauliflower if using).  Cover and simmer 30 minutes.
  5. *If using string beans, add them after 30 minutes and continue to cook with the lid on.
  6. Simmer 20 minutes more (or until all the vegetables are tender).
  7. Stir in the kale and cook until wilted, just a few minutes.
  8. Taste and add hot sauce if desired.
  9. Serve warm.
  10. *Best with a runny egg on top!
Recipe by Shaped By Sherri at https://shapedbysherri.com/potato-and-vegetable-curry/