Super Simple Potato Curry [Vegan]
1 tablespoon coconut oil
2-3 cloves garlic, minced
1 cup field fare frozen diced onion
4 small potatoes or 2 medium/large potatoes
1 13.66-ounce can full-fat coconut milk
1 cup diced tomatoes
1 cup field fare frozen peas
1/4 teaspoon red pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon grade B maple syrup
1 tablespoon fresh minced ginger
Add 1 tablespoon coconut oil to large skillet on medium heat. Add minced garlic.
Once garlic is fragrant, add diced onion and cook until starting to turn translucent, about 5 minutes.
Add coconut milk, diced tomatoes, and spices. Stir to combine.
Bring to a low simmer and add potatoes.
Cover and let simmer on low/medium until potatoes are softened, 10-15 minutes.
Add frozen peas, stir, and let sit for 5 minutes.
Stir again and serve. Store leftover in airtight container for up to 1 week.
Many thanks to www.onegreenplanet.org for this Recipe