This easy Coconut Curry just over 20 minutes to put together, and you can modify it to your liking with the veggies you have on hand (although I find this version with onions, potatoes and tomatoes can't be beat). Cook some up today!
Heat the oil. Add cumin seeds and as they start to darken, add the onions and a pinch of salt. Saute for a couple of minutes until the onions start to soften.
Add the tomatoes, cayenne and turmeric and continue to saute for a few more minutes until the onions are soft and pulpy.
Add the potatoes along with half the coconut milk and bring to a boil. Let the curry cook another minute for the flavors to meld, then turn the heat to low and add the remaining coconut milk. Check for salt. If the curry is too thick for your liking, you can add some water or vegetable stock to thin it out. Turn off the heat as soon as the curry has warmed through but before it returns to a boil.
Garnish, if you like, with cilantro. I love this curry with the carrot rice and a garnish of scallions.
Calories: 118kcalCarbohydrates: 5gProtein: 2gFat: 11gSaturated Fat: 10gSodium: 10mgPotassium: 243mgFiber: 1gSugar: 2gVitamin A: 438IUVitamin C: 8mgCalcium: 19mgIron: 2mg
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