Indian Vegan Curry with Potatoes and Peas
Ingredients
- neutral oil
- 3 cloves garlic
- 2-inch piece of fresh ginger
- 1/2 yellow onion
- 5 potatoes
- 2 tomatoes
- salt
- 2 cups water
- 1/2 cup peas
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne
- 1 pinch crushed red pepper
- 4 teaspoons tomato paste
- fresh ground black pepper
- cilantro
Preparation
Start with the trinity: 3 cloves garlic, 2-inch piece fresh ginger, and 1/2 yellow onion all chopped fine and sautéed in some neutral oil until fragrant and toasty.
Add 5 cubed potatoes and 2 diced tomatoes to pan and season with salt. Cook until tomatoes are releasing juices and then add 2 cups water. Bring to a boil and cover, cooking for 10 minutes until potatoes are fork tender.
Add 1/2 cup peas, 1 tablespoon garam masala, 1 teaspoon turmeric, 1/8 teaspoon cumin, 1/8 teaspoon cayenne, 1 pinch crushed red pepper and 4 teaspoons tomato paste.
Simmer 5 more minutes to incorporate flavors. Add a little more water if needed to loosen the gravy.
Finish with fresh ground black pepper and cilantro.
