Curried potatoes recipe and a “52 soups” menu

We had a potluck meal at church Sunday and I took a family favorite, curried potatoes. Some people requested the recipe so I will share that below. This is a whole-Foods plant-based dish our whole family loves without giving much thought to the fact that it is so healthy. 

Some of you may have read my recent blog post about 52 soups, breads, and treats. Tonight happens to be our weekly soup night. I am making this roasted garlic tomato soup, three-cheese bread, and these brownies. At least two out of three will be healthy. 🙂 The three cheese bread is supposed to be my supplement to grilled cheese that one must serve with tomato soup. We will see what the family thinks this evening. 

Here is the curried potatoes recipe. I follow it exactly, except reduce the spices a bit. My husband and I both love spicy, but the children not so much. This recipe is from The PlantPure Nation Cookbook by Kim Campbell. We love many of the recipes in this cookbook! 

Curried Potatoes 

4 potatoes, peeled and cubed

1 onion diced

3 garlic cloves, minced

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper (I omit)

1 Tablespoon Thai Kitchen Red Curry Paste

4 teaspoons Garam Masala (you can purchase this, but I make my own from the recipe in this same Cookbook)

1 teaspoon fresh grated ginger

1 teaspoon salt

One 14-ounce can diced tomatoes

One 15-ounce can chickpeas, rinsed and drained

1&1/2 cups frozen peas

2/3 cup lite coconut milk 

Method: Place potatoes in a large pot and cover with water. Bring to boil over high heat then reduce heat to medium low, cover and simmer, just until tender. Be careful not to overcook the potatoes which will create a mushy texture. 

Drain potatoes and set aside. 

Sauté the onion and garlic in a little water until tender, about 5 minutes. (I wait to add the garlic until the onion is tender because minced garlic seems to burn quickly for me.) Once onion and garlic are tender, season with cumin, cayenne if using, curry paste, garam masala, ginger, and salt. Cool two minutes more. 

Add the tomatoes, chickpeas, frozen pease, and cooked potatoes. 

Pour in the coconut milk and simmer for 5-10 minutes. 

Enjoy!