Servings: 2-4
Prep time: 15 minutes
Total time: 45 minutes
Ingredients
1 tablespoon coconut oil
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
2 medium Idaho potatoes, peeled and diced
2 cups coconut milk
3 tablespoons tomato paste
2 1/2 tablespoons turmeric
1 tablespoon curry powder
1 teaspoon ground cumin
cayenne pepper, to taste
chili flakes, to taste
kosher salt, to taste
1 cup frozen peas
steamed rice, for serving
fresh cilantro, for garnish
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Directions
1. Heat the coconut oil in a large saucepan over medium-high. Add the onion and cook until soft, about 5 minutes. Add the garlic and potatoes and cook another 3 minutes.
2. Add in the coconut milk and tomato paste and cook until the tomato paste has dissolved, about 3 to 5 minutes. Stir in the turmeric, curry powder, and cumin and season with cayenne, chili flakes, and salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are soft, about 20 minutes.
3. Add in the peas and cook until warmed through, about 3 minutes. Serve over rice and garnish with cilantro.
From How-To: Make Vegan Curry With Alex Olson
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