This "Tibetan" inspired Coconut Curry is a winner on any occasion!
- Lightly sweat the garlic, ginger, spices and onion for a few minutes in rapeseed oil until the onion is soft.
- If you think the spices are going to catch add a little water to prevent this.
- Add the coconut milk and veg stock and simmer for a few more minutes before adding the pepper and potatoes.
- Once the potatoes are nearly cooked add the rest of the ingredients and simmer until the potatoes and are cooked.
No nonsense vegan recipes – Food Rhino