Spicy Vegan Potato Curry
Yes! It was tasty. Thank you for a recipe I will use again and again.
Adjustments (out of necessity): Used all the cayenne, 6-8 bird chilies, 2 serranos (with the seeds) - it was hot enough for me, although I doubt anyone who wasn't really used to "hot" would be able to eat it. I actually broke out in a forehead sweat, but that's the way I like it. LOL
I used coconut oil instead of vegetable oil and had to use a mix of Thai red & green curry pastes (because I didn't have any Indian curry powder) but I will not be without it the next time.
I didn't have any garbanzos or peas. So, used potatoes, Kabocha squash, carrots and brussel sprouts. I sauteed green pepper and 2 c fresh tomatoes and a few Keffir lime leaves with the onion and spices. I cut the coconut milk in half and used about a cup of the vegetable stock. The squash thickened it up sufficiently. Makes me think that any combination of vegetables would work as long as you have the textures. The combo of spices was perfect. BTW Kabocha squash is probably the best squash I've ever had in my life.
I had it with basmati rice and a cold beer. It was so filling that I couldn't eat very much (but maybe that was partially because it was so fiery), but that's good, more for tomorrow.
2 users found this review helpful
Dec. 7, 2013