So. Curry. It’s a thing. You have probably heard of it and possibly never made it before. That’s alright, we can get through this together. We will start with the easiest and most violent part of the recipe: You are going to need to cut up all of those things that need to be cut up. The potatoes will need to cook for the longest amount of time, so beginning with those is a wise choice. Peel, cube and place them into a pot of salted boiling water until they get to a point where they are tender. It’s probably going to be around fifteen minutes, so you can also cut up the rest of the things that need to be cut up to save some time.
When the potatoes are done boiling, remove them from the stove, drain the water from the pot and set them aside. Don’t worry, they’ll be fine for now. They need to steam dry for a while. Seriously, just leave them where they are for now. You have other things to worry about, like heating your vegetable oil in a skillet. Medium heat will do; you don’t want to get too crazy with the heat. You really don’t want to burn your dinner, and oil can get really hot if you give it the chance. You are not trying to execute your veggies medieval-style. You just want to stir in your onion and garlic until the onion turns translucent, which takes about five minutes or so.
After the onions are looking good and glassy you can throw in your cumin, curry powder, garam masala, ginger and salt. Go nuts! Cook this mixture for about two minutes before you add the tomatoes, garbanzo beans, peas and potatoes. It is at this time that you turn it all down to a simmer and add your coconut milk. Remember, this is a vegan recipe—no coconut livestock were harmed or exploited to make your dinner. After simmering for five to ten minutes, you can likely enjoy your meal completely guilt-free!
Curry is a great dish, and one of the best things about it is the fact that you can make it so many ways. Feel free to experiment with your veggie combos and types of curry powder or spices. If you want to add some meat or tofu, you can do it. Chicken, pork, beef—it’s all good in a curry and entirely up to you to use or not use. You can eat it plain or throw it over your favorite kind of rice. This recipe makes about six servings, so you can even share it if that’s the sort of thing you’re into. The important thing is that you actually can make it, and you should be very proud of yourself.
