Alex Curry

A simple mild curry. Add more cayenne to taste. Serve with rice or naan

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Step 1

Put the oil in a large skillet over medium heat

Step 2

Mix together curry powder, turmeric, coriander, cumin, and cayenne pepper. Set aside

Step 3

Sauté onion for 5 mins

Step 4

Add ginger and garlic; sauté until the onion is soft (~8 mins)

Step 5

Create a space in the center of the pan, and pour the spice mix directly into it. Toast the spices for about 5 mins, mixing with the onion, etc.

Step 6

Add tomatoes to the pan; cook for 3 mins

Step 7

Add vegetable stock and chickpeas. Reduce until mixture thickens, 10-15 mins

Step 8

Add coconut milk, potatoes, spinach, peas & carrots, salt, maple syrup, and garam masala. Gently mix, submerging the potatoes as best you can.

Step 9

Cover and let cook for 15 mins or until potatoes are soft.

Step 10

Immediately before serving, squeeze lime into the pan. Serve over rice, naan, or independently.