Potato and Vegetable Curry

Potato and Vegetable Curry

(Serves about 6 large entree portions)

This is a vegan and gluten free meal that’s filling enough to be an entree in and of itself, but also works as a side dish. If you’d like to add some protein to it, it pairs beautifully with legumes.  And my favorite way to eat it is with an over-easy egg on top.  The runny yolk stirred into the mix makes is super creamy.  And not only is this delicious, but it take under an hour to put together.  Additionally, my  husband (president of picky-eaters anonymous) actually ate vegetables in this dish!  Try it and you won’t be disappointed.

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:

Heat the oil on medium heat in a dutch oven.

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.

Add the tomatoes and milk to the pot and stir together with the spice mix.

Add the potatoes (and cauliflower if using).  Cover and simmer 30 minutes.

*If using string beans, add them after 30 minutes and continue to cook with the lid on.

Simmer 20 minutes more (or until all the vegetables are tender).

Stir in the kale and cook until wilted, just a few minutes.

Taste and add hot sauce if desired.

Serve warm.

*Best with a runny egg on top!