Vegan Potato and Tomato Curry Recipe

Ingredients

• 6 washed potatoes, peeled and cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 tablespoon avocado oil
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon Himalayan salt
• 1 tablespoon tomato paste
• 1 can of diced tomatoes (14 oz)
• 1 tablespoon nutritional yeast
• 1/2 cup oat milk
• 1 tablespoon Orgran vegan easy egg replacer
• Handful of fresh herbs (e.g. cilantro or parsley), chopped

Instructions:

1. Heat the olive oil and avocado oil in a large pot over medium heat.
2. Add the diced potatoes and sauté until they are slightly browned and tender, about 10-12 minutes.
3. Add the curry powder, turmeric, black pepper, and salt, and stir to coat the potatoes.
4. Add the tomato paste and canned tomatoes, and stir to combine.
5. Let the mixture simmer for 5-7 minutes to allow the flavors to meld.
6. In a small bowl, whisk together the nutritional yeast, oat milk, and vegan egg replacer.
7. Pour the mixture into the pot with the potatoes and tomatoes, and stir to combine.
8. Let the curry simmer for an additional 5-7 minutes, or until the sauce thickens and the potatoes are fully cooked.
9. Adjust seasoning to taste, and serve hot, garnished with fresh herbs.