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.


  1. 14 large sweet potatoes OR
  2. 8 kg potatoes
  3. 14-20 cloves garlic (minced ca.50-60g)
  4. 40 g fresh turmeric or 6tsp dried
  5. 7 medium onions (diced ca.965g)
  6. 6 tbsp coconut oil
  7. 7 tsp =21g curry powder
  8. 1 tsp cayenne pepper
  9. 7 tsp salt
  10. 1 tsp = cinnamon
  11. 1000 g =7c diced tomatoes
  12. 2 tbs date (or maple) syrup
  13. 2000 ml full-fat coconut milk
  14. 7 c=850g frozen peas
  15. If needed:
  16. More coconut milk or veg broth
  17. Decorate with:
  18. Cilantro
  19. Fresh julienne cut ginger


  1. Dice (peal if you prefer) potatoes

  2. Boil until ‘al dente’ – usually 10min if starting with salted boiling water

  3. While boiling the potatoes prepare :

  4. Mince garlic and turmeric finely or if mixer available use (in tmx speed 10 for 5sec)

  5. Chop onions finely (in tmx speed 5.5 for 5sec)

  6. Add coconut oil to pan and heat up OR if available into cooking mixer

  7. If preparing in pan / pot :

  8. Heat oil, fry onions till yellow translucent, then add garlic till fragrant

  9. Add turmeric

  10. Add spices

  11. Add tomatoes

  12. Cook till it becomes pastelike for about half an hour at medium high temperature

  13. If you’re using the tmx: Varoma speed 1 set for 20-30 min

  14. Add ingredients like in pot method with tomatoes being last addition

  15. Now mix potatoes (or sweet potatoes) with the paste in large pot

  16. Add coconut milk

  17. 20min medium flame simmer with lid on

  18. Add peas and let sit covered for 5min, flame turned off

  19. Add date sirup and stir well

  20. Serve with chopped cilantro or thai basil on top

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