Vegan Potato Curry
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Recipe by Purely Kaylie.
What we changed
Light coconut milk and half the sugar. Same dish, 202 calories lighter a serving.
Left out
- 14oz can full-fat coconut milk
Went in
- light coconut milk
Ingredients
Scaled from 4. Cooking times barely change.
- ¼ yellow onion, diced11 cal
- 1 clove garlic, minced4 cal
- ⅜ tbsp curry powder8 cal
- ¼ tsp ground ginger2 cal
- ¼ tsp ground cumin2 cal
- 2 pinches of salt0 cal
- 1 yukon gold potatoes, chopped131 cal
- ¼ cup carrots, chopped18 cal
- ¼ cup green peas, fresh or frozen52 cal
- ¼ light coconut milknot counted
- ¼ 14oz can diced tomatoes5 cal
- ¼ cup vegetable broth2 cal
- ⅛ tbsp coconut sugar7 cal
- White or brown rice, for serving0 cal
- Cilantro, for garnish0 cal
- Crushed red pepper, for garnish0 cal
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
If serving with rice, cook rice according to the package instructions.
- 02
Add oil and onion to a large pot on medium-low heat. Sauté for 3 minutes or until onions become translucent. Add minced garlic and potatoes. Cook, stirring occasionally, for 3-5 minutes. Add carrots, peas, curry powder, ginger, cumin, and salt. Stir to combine.
- 03
Add coconut milk, diced tomatoes, vegetable broth, and coconut sugar to the pot. Mix together, then bring the ingredients to a rapid boil. After, partially cover the pot and simmer for 20 minutes or until potatoes are tender. Stir occasionally. Serve curry over white or brown rice.