7-ingredient potato curry

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. 



Serves 4

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!



Salutations readers! This is Imani introducing you to THIS IS SALAD – a food blog where I share my current cravings, farmer’s market finds, and scrumptious recipes. There is a common misconception about those who choose to consume only plant based foods. I am here to demystify the idea that vegans only nibble on carrots and lettuce leaves. 

Okay, okay. I must admit; my bowl is sometimes full of fresh spinach, julienne carrots, chopped tomatoes, and drizzled with balsamic. But more often than not my ‘salad’ is a sweet potato burger sitting on a fluffy bun, a heap of creamy pasta sprinkled with fresh parsley, or a bed of rice piled high with spicy potato curry. I welcome you to forget everything you thought you knew about plant based eating, ready your mise en place, and prepare to see {and make?} some mouth watering goodness. THIS, my friends, IS SALAD.