Easy Potatoes in Curry Sauce

Try this delicious recipe and add a little spice to the Daniel fast.

Ingredients:

6-7 Russet potatoes, peeled and cut into slices or cubes

1/2 cup onions, chopped

grapeseed oil to sautee potatoes and onions

1 bay leaf

1 cup frozen peas

1/2 cup tomato puree or two tablespoons of tomato paste

1 1/2 teaspoons curry powder

1 teaspoon paprika or turmeric

1/2 teaspoon cumin

1 cup vegetable broth

1 cup almond or rice milk

pinch of cayenne (optional)

salt and pepper to taste

chopped cilantro

Directions:

1. Heat the oil in a large pan over medium heat. Stir in the onions and bay leaf. Cook until the onions are tender.

2. Mix in the potatoes and peas. Season with salt and pepper. Cover and cook on low heat until the potatoes are tender, about 10-15 minutes. Remove the bay leaf.

3. Put in the tomato puree, rice milk, and all the spices. Continue cooking on low heat for about 10 minutes. Mix in the cilantro and vegetable broth and continue cooking about 2 more minutes. Add more broth if the potatoes get too dry.

Serve with some rice, steamed veggies, or your choice of flat bread.

* You can boil the potatoes if you don’t want to use any oil. Reserve potato cooking water after draining and add it to the potatoes rather than using vegetable broth.

5 Comments Add yours

Nicole says:

December 8, 2010 at 10:15 am

Will soy milk work for this recipe instead of almond or rice milk?

admin says:

December 21, 2010 at 9:02 am

Soy milk works too.

Reply

Jamaica Jacobson says:

January 20, 2012 at 10:01 pm

Thank you so much for the recipe. I was wondering if you could add when to have the stove top on high and when to turn it down in heat. When the potatoes are cooking for 10 minutes I didn’t know what temperature should be. If you could add that in the directions it would be greatly appreciate. Thanks and God bless.