Entrées, Food

One-Pot Potato Curry

Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo*, Vegan

Yesterday we got our second shipment from Misfits Market, the organic produce subscription service we are trying out. I originally ordered their Madness box (which contains 18-20 lbs of fruits and veggies) thinking it would last us two weeks, but I was wrong. I guess we eat more fresh produce than I thought because I had to change my order to once a week!

Here’s what we got in our box this week.

I was pleased to see that we got several new veggies and fruits to try this week like strawberries, heirloom cherry tomatoes, butternut squash, and rainbow chard. We also got a couple turnips which I will be feeding to my husband because I just can’t stand turnips!

I decided to make a vegan potato curry using some of the limes, cherry tomatoes, and peppers that we received. Though it was my first time making potato curry, my husband and I both thought it was bowl-licking good and worthy of seconds. By itself, this curry serves two hungry adults and one toddler. Served with a side of rice, it will serve four or five people. I hope you enjoy it as much as we did!

Note: If you follow a Paleo diet, substitute the garbanzo beans for diced chicken and you will have a quick, easy, and delicious dinner!

How to Make Potato Curry

Ingredients

6 small red potatoes, diced
1 small red onion, chopped
1 bell pepper, chopped
4 cloves of garlic, chopped
1 15 oz. can of garbanzo beans, drained
1 15 oz. can of coconut milk
2 limes, juiced (3-4 TBS juice)
1 TBS ground ginger
1 tsp garam masala
1 tsp garlic powder
1 tsp ground turmeric
1/2 tsp dried cilantro
1/2 tsp salt
12 cherry tomatoes, halved
8 kale leaves, chopped
6 basil leaves, chopped

Preparation

Saute potatoes, onion, pepper, and garlic over medium heat for 10 minutes.

Mix in garbanzo beans, coconut milk, lime juice, and spices. Simmer until potatoes are soft. Stir occasionally.

Add in tomatoes, kale and basil leaves and simmer until leaves are wilted. Serve and enjoy.


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