Some of my favorite childhood memories involved a pot of curried chicken. I’ve adapted this recipe to create a simple, seven ingredient, one-pot curry so I can continue to enjoy the dish sans-bird. The acidic tomatoes play perfectly with the creamy coconut milk, and the sweet, sweet maple syrup calms the spices. This dish is a classic tale of two extremes coming together in perfect harmony to satisfy your tastebuds and fill your belly.
7-INGREDIENT POTATO CURRY
5 golden potatoes, peeled and chopped
1 can coconut milk
1 cup diced tomatoes
1 tsp curry powder
1 tsp maple syrup
1 tbsp chopped spring onions
salt to taste
– Add potatoes, tomatoes, coconut milk, and curry powder to a large sauté pan. Stir and bring to a boil.
– Reduce to a simmer, cover and let sit until potatoes are tender – about 30 minutes.
– Once potatoes are fork tender turn off the heat. Add maple syrup and spring onions.
– Add salt to taste. Smash a few potatoes and stir to thicken the sauce.
-Serve with rice and enjoy!