Rich & Creamy Vegan Coconut Potato CurryVeg

1

Prepare your ingredients by washing, peeling, and dicing the potatoes and carrots, chopping the garlic and onion, and dicing the tomato.

1

Heat oil in a pan over medium heat. Add the chopped garlic and sauté for a few seconds, then add the onions. Cook until the onions become translucent.

2

Add the diced potatoes to the pan and stir well. Add the curry powder and a splash of water, then stir to combine.

3

Cover the pot, reduce the heat to low, and let the potatoes cook.

4

Once the water has evaporated, add the cumin seeds to the mixture. Stir well to prevent sticking.

5

Pour in the coconut milk, ensuring it covers the potatoes.

6

Stir the pot, then add the vegetable bouillon, salt, black pepper, red pepper flakes, and dried parsley. Cover and let it cook.

7

Periodically stir the pot and scrape any coconut milk fat from the lid back into the sauce.

8

After the initial simmer, add the carrots and cover to cook further.

9

Check the potatoes for tenderness. Once tender, add the chopped tomatoes. Cover and cook for a few final minutes before turning off the heat.

10

Garnish with fresh parsley or cilantro and serve warm, ideally over rice.