Spicy Vegan Potato Curry

This tastes almost like the inside of a samosa. Yummy!

The original recipe called for coconut milk but I didn't have any. I used almonds and water to create a substitute. I also prefer frozen peas over mushy canned peas so I used them in this recipe.

Spicy Vegan Potato Curry
Adapted from Allrecipes.com
Makes 4 servings

Ingredients

• 2 potatoes, peeled and cubed
• 3/4 cup unsalted almonds
• 3/4 cup water
• 1 teaspoon avocado (or unflavoured) oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• pinch of cayenne pepper or to taste
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon salt
• 1 cup canned or fresh diced tomatoes
• 1 cup garbanzo beans (chickpeas), rinsed and drained
• 3/4 cup frozen peas, thawed

Directions

1. Boil potatoes in salted water for 10 minutes. Drain and set aside.
2. In a blender, puree almonds and water. If there are a few chunks of nut left it's okay.
3. In a nonstick pan, sauté onions and garlic in oil until lightly browned.
4. Stir in ginger and spices and cook just for a few seconds.
5. Add the rest of the ingredients and simmer for 10-15 minutes or until a thick sauce forms. 
6. Serve with plain yogurt and pita or naan.