speedvegan

Curried Potatoes and Peas, originally uploaded by speedvegan.

Jose and I had talked about going out for dinner last night, but then decided to stay home and make a curry. It was a swim night for me and the weather was disgusting. By the time I got home I was tired from my work out and from fighting traffic in the pouring rain and flooded streets. I just wanted to have dinner, finish watching Domino and go to bed. I didn’t have much to make a decent dinner, but eventually, something started to come together in my mind. It actually turned out to be one of the best curries I have ever made.

3 potatoes, peeled and cut into small cubes
1 tbsp coconut oil
2 cloves garlic, minced
1 medium onion, chopped
2 tsp curry powder
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground coriander
1 cup plain soy milk
1 tbsp agave nectar
1/4 tsp coconut extract
1 tsp salt (or to taste)
fresh ground pepper (to taste)
1 cup frozen peas

1. Boil potatoes in medium size pan for about 10 minutes.

2. Heat coconut oil in a large skillet/pan over medium heat.

3. Saute garlic and onion for 2-3 minutes.

4. Add spices and mix thoroughly.

5. Add soy milk and stir constantly.

6. Add agave nectar, coconut extract, salt and pepper. Stir until dissolved.

7. Add peas and potatoes. Mix carefully. You don’t want to “mash” the potatoes. Serve immediately.

This dish goes very well with Sarah Kramer’s Cumin Spiced Bread recipe in La Dolce Vegan or you can have it with rice. Either way, it’s absolutely delicious.