Amandas Amazing Vegetable Curry
3 baking potatoes, diced into small cubes
vegetable oil
salt
cayenne pepper
1 yellow onion, thinly sliced
1/2 green bell pepper, thinly sliced
2 cloves of garlic, finely minced
3-4 button mushrooms, sliced (may be omitted)
1 cup or so of frozen broccoli
2 handfuls frozen mixed vegetables
1 handful frozen spinach
1 can diced tomatoes, undrained
1 can garbanzo beans, drained and rinsed
2-3 tablespoons of your favorite curry paste
3/4 cup soy milk
The best advice I can give on making this recipe nice and easy is to chop up all of the fresh veggies before doing anything.
Pre-heat the oven to 375 degrees. Toss the potatoes on a roasting pan with veg oil, salt, and cayenne pepper. Let them roast while you work on everything else.
Sautee the onions and pepper in vegetable oil in a large pan until softened. Add the garlic and mushrooms. Sautee for about five or six minutes. At this point the pan should be at medium high heat. Once the fresh veggies have softened, add all of the frozen vegetables, the tomatoes with their juices, the rinsed beans, and a little bit of water.
The mix should come to a simmer pretty quickly. Add the curry paste, and some salt and pepper to taste.
Once the potatoes are tender and slightly browned, add them to the mix. Last, add the soymilk, and reduce the heat to low. let the mixture simmer until the sauce thickens slightly. check for proper seasoning. add salt if needed. serve over rice
SO HOW'D IT GO?
I thought this was YUM! I omitted mushroom and broccoli, added green beans, and subbed coconut milk for soy milk. I also added Garam Masala and agave to the coconut milk to sweeten it a bit.
I loved the potatoes this way.