Potato Curry

Looking for a spicy and warm dish for those winter night? Look no further! This potato curry soup or stew is so chunky and full of veggies! You will definitely get all your vitamins in this dish for sure! You can even serve it over brown rice if you want. This dish is very versatile can add as much veggies as you want!

Potato Curry

Ingredients

5 each red potatoes, quartered

2 each carrots, sliced

1/4 of a white onion

1 whole bell pepper

1 cup chickpeas or 1 whole can

1/4 cup cilantro, chopped

2 tsp curry seasoning

1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp granulated garlic

Sea salt to taste

2 tbsp nutritional yeast

2 cups water

1 tbsp chili paste (optional)

2 sprigs of green onions, chopped

1 tbsp cornstarch + 1/4 cup water

Directions:

1. In a large pot, with 1/4 cup water; saute potatoes, carrots, onions, and bell peppers. Cook until veggies start to soften.

2. Add all the seasonings and the 2 cups of water. Bring to a boil. Boil for 5 minutes or until the potatoes are easy to poke with a fork. Add the chickpeas, green onions, chili paste (optional) and the cilantro.

3. Combine the cornstarch with the 1/4 cup of water until its dissolved. Add to the curry and mix until it has slightly thickened.

Serve over rice or just eat it as is! Bon appetite!

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