One of the things guests love most about their stay at Sewall House Yoga Retreat is the food! Here’s chef Nadja Waxenegger to show you how she makes her Spicy Potato Curry.
Recipe Ingredients
- 4 medium potatoes, cubed (also works well with cauliflower or sweet potatoes)
- 2 TBsp coconut (or other plant-based) oil
- 1 medium yellow onion, peeled and diced
- 3-4 cloves garlic, peeled
- 1″ piece fresh ginger root, peeled
- 2 tsp ground cumin
- 1 tsp cayenne (optional)
- 4 tsp curry powder
- 4 tsp garam masala
- 2 tsp salt
- 1 can (14.5oz) tomatoes, whole, diced, or crushed
- 1 can (15oz) or 2 cups home-cooked chickpeas (garbanzos), rinsed and drained
- 1 cup frozen peas or corn
- 2 cans culinary full fat coconut milk (I use Thai Kitchen brand)
- 1/2 cup water
Recipe Directions
- Prepare the spice mix by placing the cumin, cayenne, curry, garam masala, and salt into a small bowl and mixing with a whisk or fork.
- Heat the coconut oil on low-medium in a large pan or pot on the stovetop.
- Chop the onion, garlic, and ginger in a small food processor or mince it by hand and add it to the pan with the coconut oil. Cook for about 5 minutes.
- Add the spice mix to the pan, stirring to blend with the other ingredient, to make a paste. This should take less than a minute.
- Add the tomatoes to the pan. Stir to combine with the spice paste, scraping the bottom of the pan as necessary to work the crusted spices into the liquid.
- Add the coconut milk to the pan. Stir to combine.
- Turn up the heat to about medium and add the chickpeas and corn or peas. Stir to combine.
- Stir in potatoes and cook for about 20 minutes.
- Serve over basmati rice or quinoa.
Enjoy!
