I was in the mood for some comfort food on Friday night but I was looking for something more exotic than plain old pasta. Problem was, my fridge and pantry was pretty sparse:
- 1/2 bag of fresh baby spinach
- a couple blocks of tofu
- a few cans of diced tomatoes
- a few cans of chickpeas
- a can of coconut milk
- about a cup-forth of frozen peas
- too many bottles & cans of maple syrup (would I be Canadian otherwise?)
I figured that I would be able to put some kind of curry together, but I wasn’t in a creative mood and was in need of some inspiration. Enter the AllRecipes.com Ingredient Search feature. You type in what you have on hand (and what you don’t), and the system spits-out a list of matching recipes. I typed in “coconut milk”, “chickpeas” and “potatoes” and as luck would have it, the first result was for Spicy Vegan Potato Curry. Score! I’m used to veganizing the recipes on that site, but I was pretty stoked to have all the work done for me. Some days, I’m in a creative mood, but other days, I just want to follow a simple recipe and leave the thinking to someone else!
I was really pleasantly surprised by this curry. It was rich and creamy, and not overly saucy, which I like because it means that you don’t necessarily have to eat it with rice. This was even better the next day for lunch, as all the flavors had a chance to meld together.
I love eating curry with pappadams. Instead of deep-frying them, I just pop them in the microwave for 1 minute. They puff right up, just like the fried ones, but they’re so much healthier.
Modifications to the original recipe
- I cut the cayenne pepper from 1+1/2 tsp to just about 1/2 tsp, but feel-free to keep it as-is if you like a lot of spice
- Instead of the canned peas, I used 1 cup of frozen peas and I tossed half a bag of fresh baby spinach in at the end