Curried Potatoes
Very hot and tasty meat free curry, super smooth
Serves 6 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 50 Minutes
| Ingredients |
| 1 tbsp Vegetable Oil |
| 3 Onions, finely chopped |
| 4 Garlic Cloves, finely chopped |
| 4 Potatoes, peeled and cut into chunks |
| 3 Carrots, peeled and cut into 6cm pieces |
| 4 tbsp Curry Powder |
| 400 g Black Eyed Beans |
| 3 Tomatoes, finely chopped |
| 250 ml Vegetable Stock |
| 1 tsp Balsamic Vinegar |
| Water |
| Salt |
| Black Pepper |
| Method |
| Heat oil in large pan over medium heat. |
| Add the onions and garlic then cook 5 minutes or until onions are soft and translucent. |
| Now stir in the potatoes, carrots, and curry powder and cook for 5 minutes. |
| Next add the beans and their liquid, tomatoes, broth, jalapeño chillies, vinegar, and 1 cup water. |
| Season with salt and pepper. |
| Cover and simmer 40 minutes or until the potatoes and carrots are cooked through. |
| Stir occasionally. |