Simple veggie curry
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Simple veggie curry

Simple Veggie Curry
Cost per serving

$0.00

Prep time

20 mins

Cook time

25 mins

Yellow Potatoes Whole Fresh, 3lb BagCrisco Pure Vegetable Oil, 16 fl ozFresh Yellow Onions, 3 lb BagGarlic Bulb Fresh Whole, EachGreat Value Ground Cumin, 2.5 ozLawry's Casero Kosher Cayenne Pepper, 1.62 oz BottleGreat Value Curry Powder, 2 ozMcCormick Non-GMO Kosher Pure Ground Black Pepper, 1.5 oz CanFresh Ginger Root, EachGreat Value Diced Tomatoes in Tomato Juice, 14.5 oz CanBush's Canned Garbanzo Beans, Canned Chickpeas, 16 oz CanGreat Value Sweet Peas, 15 oz CanA Taste of Thai Coconut Milk, 13.5 fl ozGreat Value Iodized Salt, 26 oz

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Instructions

Step 1

Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.

Step 2

Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.

Step 3

Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.

Step 4

Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

Step 5

Enjoy!

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