Vegan potato leek curry

Day three of Bountiful Baskets

 I used a lot of veggies today in my curry along with the coconut milk from yesterday's blog.  This is the first time I've made curry and was very pleased.  It was really spicy, but so tasty.  I got my inspiration from this site, but changed a few things.

 

This is what I used:

8 small yellow potatoes cut into eighths

1 sweet onion, diced

3 cloves of garlic, minced

2 tablespoons ginger root, peeled and minced 

1 leek, chopped

1 15 oz can of garbanzo beans, drained and rinsed

1 jar of home canned tomatoes, diced

1 head of broccoli 

1 rainbow carrot, chopped

6 teaspoons curry powder

2 teaspoons salt

1 teaspoon ground coriander

1/2 teaspoon crushed cayenne pepper

Coconut milk (see yesterdays blog)

Fresh mint leaves for garnish

2 mini bell peppers

Boil the potatoes for about 10 minutes, add the broccoli and carrots with 3 minutes left.  

In a large cast iron pan, saute the onions, garlic, bell peppers, and leek for about five minutes.  Add the spices after five minutes of sautéing.  Let sauté

for about two more minutes.  

Add the rest of the ingredients, but holding off on the coconut milk.  Let the ingredients saute for about five more minutes and then add the coconut milk.  Let the curry simmer for about 10 minutes

 Serve up and enjoy.  This is really spicy with 1/2 teaspoon cayenne pepper.  If you don't like it spicy, add less.