Yum! Our first real “plant based” dinner was a success. Last night we had potato curry and it was delish! I had to share the recipe. 

3 tbs vegetable broth

1 large onion, chopped

4 cloves of garlic, minced

4 red potatoes, quartered

1 large tomato, chopped

1/4 cup coconut milk

1 bag frozen peas

1 bag frozen cauliflower

4 tbs curry powder

1/2 tsp coconut aminos

brown rice

This worked well for me in a large, deep skillet.

Start by sauteing the onion and garlic in the vegetable broth over medium heat. Throw in your potatoes and curry and stir for about 4-5 minutes. Add tomatoes and coconut milk. Stir, reduce heat. Cover the pan and cook for 15 minutes, or until potatoes are cooked, stirring occasionally. After potatoes are soft, add your frozen peas and cauliflower. Stir until thawed. I also suggest doing a taste test right about here to see if you would like more curry. Once all vegetables are cooked, remove from heat. I served ours over brown rice with a splash of coconut aminos on top. Oh so good!

Happy Cooking 🙂