Vegan Potato Curry

Ingredients

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Curry powder

  Spices

  4 tsp or 8g

• Ginger root

  Raw

  1 tbsp or 6g

• Salt

  Table

  2 tsp or 12g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ½ cup or 360g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ½ cup or 360g

• Peas

  Green, frozen, unprepared

  1 ½ cup or 201g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ½ cup or 339g

• Raisins

  Seedless

  3 oz (60 raisins) or 85g

• Cashew nuts

  Nuts, raw

  3 oz or 85g

Directions

1. Peel and chop the potatoes into large cubes. Dice the onion and mince the garlic cloves and ginger.
2. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook until just tender, about 15 minutes. Drain and let them steam dry.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic, minced ginger, and spices, and cook for 2 more minutes.
4. Add the diced tomatoes, chickpeas, peas, and cooked potatoes to the skillet. Pour in the coconut milk, and add the raisins and cashews. Bring to a simmer and cook for 5-10 minutes. Serve and enjoy!