Believe it or not, some of the best dishes that you or your personal chef can make in Portland do not have to be full of meat. There are plenty of vegan dishes that are so good that you would want to have it again and again. Among these dishes, spicy potato vegan curry can add a pleasant and mouth-watering highlight when you are stuck at home on a cold autumn evening. The warmth and spice of this dish is a satisfyingly filling experience. And it is not that hard to prepare. You just need to prepare a couple of ingredients that are readily available in your kitchens or groceries.
INGREDIENTS:
- 4 potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons cayenne pepper
- 4 teaspoons curry powder
- 4 teaspoons garam masala
- 1 (1 inch) piece fresh ginger root, peeled and minced
- 2 teaspoons salt
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can garbanzo beans
- (chickpeas), rinsed and drained
- 1 (15 ounce) can peas, drained
- 1 (14 ounce) can coconut milk
DIRECTIONS:
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
The nice thing about spicy potato vegan curry is that no meat is needed at all. It is also very flexible, and will fit any occasion, something you or your personal chef will be able to prepare easily enough. The secret of this dish lies with the spices. You see, the purpose of meat (aside from providing proteins) is to add flavor to dishes, what the Japanese will call as umami (meaty or savory). Curry, garam masala, and cumin can do that by enhancing the flavor of potatos, blending together for that savory taste your non-vegan dinner companions are looking for. Besides, the cayenne pepper added to the dish lends an excellent twist in flavor that everyone will appreciate.
Another thing of note is that spicy potato vegan curry is quite adaptable, given the availability of ingredients in your homes or groceries. As long as you have potatoes and curry, you can explore other options in food preparation. Try using green bell peppers for added aroma, instead of the cayenne. You can also substitute green peas and chick peas with other lentils. A little variety is something you or your personal chef would certainly like in preparing this dish.