From the kitchen
Potato Milk Vegetable Curry
Mixed vegetables in a mild curry that thickens on its own thanks to potato milk, no coconut milk or added starch needed.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 tbsp Neutral Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tbsp Curry Powder
- 3 cups Mixed Vegetables (potato, cauliflower, peas)
- 1 1/2 cups Potato Milk
- Fresh Cilantro, to finish
Method
- Sauté the onion until soft, about 5 minutes. Add garlic, ginger, and curry powder, and toast 30 seconds.
- Add the vegetables and 1/2 cup water, cover, and simmer over medium-low heat 12 to 15 minutes until tender.
- Stir in the potato milk directly and simmer 6 to 8 minutes, until thickened.
- Season and finish with fresh cilantro.
- Serve over rice.
Kitchen note
Using diced potato as one of the vegetables here doubles down on the theme, potato milk and actual potato pieces thickening the same pot together.
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