This potato, pineapple and coconut curry recipe tastes like its been simmering for hours, but its just the abundance of the spices and the rich coconut milk. I added a splash of fresh cilantro, just because I happened to have some on hand, but this vegetarian and vegan Indian curry is perfect just as it is too. If you like vegetarian Indian food, try this easy potato and coconut curry recipe.
Ingredients:
- 3 cloves garlic
- 1/3 cup water
- 1 tsp ginger
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 onion, chopped
- 4 medium potatoes, chopped
- 2 tbsp olive oil
- 1 cup pineapple, crushed or chunks
- 1 cup coconut milk
- rice
Preparation:
Combine garlic, water, ginger, curry powder, soy sauce and sesame oil in a food processor or blender and process until smooth.
Sautee onion and potatoes in olive oil for 4 to 6 minutes, or until onions are soft. Add garlic and spice mixture and allow to simmer for 15 to 20 minutes, covered, stirring occasionally.
Add pineapple and coconut milk and simmer, uncovered for five more minutes. Serve over rice.
More vegetarian curry recipes to try:
Yellow Thai Vegetable Curry
Cheap Vegetarian Curried Ramen
Quick and Easy Indian Curried Chickpeas
