Name: Vegan Chick'n Curry with Potatoes and Coconut Milk, One Pot, 30 minutes
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 tsp vegetable oil; 1 large onion ((finely diced).); 1 sprig (10-12) curry leaves; 4 cloves garlic ((crushed into a paste or minced)); 1 inch piece ginger ((crushed into a paste of minced)); 1/2 to 1 tsp ground black pepper; 2 large tomatoes ((diced)); 1/2 tsp turmeric; 1/2 tsp paprika ((optional, mainly for color)); 2 yellow or red potatoes ((diced into 1/2-inch cubes)); 3 cups vegetable stock; 1/2 cup coconut milk ((divided, use the canned type, not the kind that comes in cartons)); 1 to 2 tsp garam masala ((add 1 tsp, check, and add more if you want the curry to be more spicy)); 8 oz vegan chick'n pieces ((I used the Tofurkey lightly seasoned grilled chicken, or use any similar product of your choice. If you want to avoid a meat substitute altogether, use 14 oz canned or cooked chickpeas)); 2 tbsp cilantro ((chopped)); Salt to taste