Description
This is an easy vegan Thai potato curry recipe.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil (or other neutral oil)
- 2 garlic cloves (minced)
- 1 tablespoon ginger (peeled and finely chopped)
- 1/2 teaspoon coriander powder
- 1 cup organic coconut milk
- 8 ounces potatoes (peeled and cut into 1-inch cubes)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon curry powder
- 1/2 cup vegetable broth
- 8 ounces onions (thinly sliced)
Instructions
- In a medium sized pot over medium-high heat, add oil, garlic, ginger and coriander powder.
- Cook for 1 minute while stirring, until garlic becomes fragrant.
- Add coconut milk and stir – then add potatoes, soy sauce, sugar, salt and curry powder. Stir and bring to a boil.
- Add vegetable broth and bring back to a boil.
- Add onions, stir, cover and simmer for 15-20 minutes, until potatoes are tender. Serve with rice.
Nutrition
- Serving Size:
- Calories: 221
- Sugar: 4.4 g
- Sodium: 856.4 mg
- Fat: 15.9 g
- Saturated Fat: 11.9 g
- Carbohydrates: 19 g
- Fiber: 3.3 g
- Protein: 3.7 g
- Cholesterol: 3.5 mg
