CRISPY POTATO CURRY [VEGAN + GLUTEN FREE]


Creamy, silky, flavor packed curry. There really isn’t much that can beat a really delicious curry. The word curry is starting to sound weird…curry, curry, curry.

Serves: 5 servings

INGREDIENTS
  • 2 pounds yukon gold potatoes
  • ½ onion, sliced
  • 3 cloves garlic, minced
  • 1½ teaspoons fresh ginger, grated
  • 1 jalapeno (seeds and ribs removed), minced
  • 1 13.5 oz can coconut milk
  • 1 cup vegetable stock
  • 1 bunch cilantro (for topping)
  • 1 bunch green onions, sliced (for topping)


For the curry powder blend:
  • ½ teaspoon ground yellow mustard
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 2 teaspoons turmeric
  • A few pinches of cayenne pepper


INSTRUCTIONS
For full instructions you can go to thegarlicdiaries.com.

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