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Tento týden - Simple Veggie Curry


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Simple Veggie Curry

Simple Veggie Curry
Serves: 4

INGREDIENTS
2 tablespoons salt - for water, 2 pounds potatoes - cut to 1-inch cubes, 1 tablespoon vegetable oil, 1 medium onion - diced, 4 cloves garlic - minced, 2 teaspoons cumin, 1 teaspoon cayenne, 4 teaspoons curry powder, 1 teaspoon salt, 1 teaspoon black pepper, 2.5cm piece of ginger - minced, 400g can diced tomatoes, 430g can chickpeas - drained, 430g can peas - drained, 400g can coconut milk.

PREPARATION

Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.

Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.

Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.

Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

Enjoy!


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