inspired by Jennifer Harmon @onegreenplanet
A quick Indian curry with whatever starchy vegetable you want or a mix them all into this dish: potatoes, sweet potatoes, and pumpkin fit well.
Ingredients
- 14 large sweet potatoes OR
- 8 kg potatoes
- 14-20 cloves garlic (minced ca.50-60g)
- 40 g fresh turmeric or 6tsp dried
- 7 medium onions (diced ca.965g)
- 6 tbsp coconut oil
- 7 tsp =21g curry powder
- 1 tsp cayenne pepper
- 7 tsp salt
- 1 tsp = cinnamon
- 1000 g =7c diced tomatoes
- 2 tbs date (or maple) syrup
- 2000 ml full-fat coconut milk
- 7 c=850g frozen peas
- If needed:
- More coconut milk or veg broth
- Decorate with:
- Cilantro
- Fresh julienne cut ginger
Steps
Dice (peal if you prefer) potatoes
Boil until ‘al dente’ – usually 10min if starting with salted boiling water
While boiling the potatoes prepare :
Mince garlic and turmeric finely or if mixer available use (in tmx speed 10 for 5sec)
Chop onions finely (in tmx speed 5.5 for 5sec)
Add coconut oil to pan and heat up OR if available into cooking mixer
If preparing in pan / pot :
Heat oil, fry onions till yellow translucent, then add garlic till fragrant
Add turmeric
Add spices
Add tomatoes
Cook till it becomes pastelike for about half an hour at medium high temperature
If you’re using the tmx: Varoma speed 1 set for 20-30 min
Add ingredients like in pot method with tomatoes being last addition
Now mix potatoes (or sweet potatoes) with the paste in large pot
Add coconut milk
20min medium flame simmer with lid on
Add peas and let sit covered for 5min, flame turned off
Add date sirup and stir well
Serve with chopped cilantro or thai basil on top
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