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Easy Veggie Curry
2 tablespoons salt, for water
2 kilos potatoes, lower to 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, diced
four cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne
four teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1-inch piece of ginger, minced
1 14-ounce can diced tomatoes
1 15-ounce can chickpeas, drained
1 15-ounce can peas, drained
1 14-ounce can coconut milk
Place potatoes into a big pot or dutch oven and canopy with well-salted water. Deliver to a boil, then cut back warmth to a simmer, cowl and let the potatoes cook dinner till fork tender–about 12 minutes. As soon as cooked, drain the potatoes and set them apart.
Return the pot to the range and add 1 tablespoon of oil. Add onion and garlic and sauté over medium warmth till onion is tender and begins to show translucent, about Three-5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to mix earlier than including tomatoes, chickpeas, and peas.
Improve warmth to medium-high and stir within the coconut milk. Deliver to a simmer earlier than including the potatoes again to the pot. Cut back warmth to low and cook dinner every part collectively for Three-5 minutes earlier than serving.
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