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Spicy Potato Coconut Curry

A vegan curry dish with potatoes, coconut milk, and serrano peppers.
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Spicy Potato Coconut Curry
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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie

Ingredients

2 TBSP olive oil
1 medium onion, diced
2 pounds Yukon Gold potatoes, scrubbed and cut into bite size pieces
2 TBSP curry powder
1/4 tsp cumin
1 serrano pepper, stemmed, seeded, and diced
salt & pepper
1 cup vegetable stock
1 can (about 14 ounces) unsweetened coconut milk
1/4 cup freshly chopped cilantro
1/4 cup chopped peanuts
cooked rice and/or naan bread for serving

Directions

1. Heat the oil in a dutch oven over medium-high heat.

2. When the oil is hot add the onion and cook, stirring occasionally, until softened, about 3 minutes.

3. Add the potatoes, curry powder, cumin, serrano, and 1 tsp salt to the pot. Stir well to coat the potatoes in the spices.

4. Pour in the vegetable stock and coconut milk. Bring to a boil then reduce heat to medium-low. Simmer until potatoes are tender, about 15 minutes.

5. Pour about 1/4 of the potatoes and liquid into a blender and puree until smooth. Pour the pureed mixture back into the pot. Season with salt and pepper to taste.

6. Serve over rice and garnish with the cilantro and peanuts.




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