I’m currently taking an herbology class for Ayurvedic Medicine, and our professor keeps posting the most delicious looking curry recipes which leaves me super craving all of the curry! As you may or may not know, I’m in Bulgaria for the summer, and it’s not exactly an oasis of diversity in cuisine or spices. The spiciest seasoning I have been able to find is cayenne, which actually tastes like paprika. So, I decided to make my own with potatoes and peas, and it is delicious! It’s also gluten free, full of plants, and oil free! This is how we made it:
½ onion, chopped
3 medium potatoes, cut into about 1 “ cubes
4 large tomato, chopped or 1 14 oz can diced tomatoes
1 can lite coconut milk or 2 cups plant based milk
1 cup fresh or frozen peas
Couple handfuls of spinach
1” ginger, grated
2 garlic cloves
1 tsp turmeric
1 tsp cumin
½ tsp coriander
½ tsp salt or to taste
¼ tsp asafoetida (optional)
⅛-¼ tsp cayenne
Black pepper to taste
Cilantro to serve
Rice to serve
In a blender, add the tomato, coconut milk, ginger, garlic, turmeric, cumin, coriander, salt, asafoetida, cayenne, and black pepper. Blend until smooth.
Heat a medium or large saucepan over medium-high heat, and add a couple tbsp of water or oil if you’re not avoiding. Once it’s hot, add the onion, and saute until soft, about 5 minutes. Then add the tomato mixture, potatoes, peas, and spinach. Bring to a boil, and cook for about 20-25 minutes or until the potatoes are completely soft.
Top with cilantro and serve with rice and/or dosas!.