Potato Curry

A gluten-free you can always enjoy. Potatoes are packed with antioxidant because of many vitamins and minerals. A few include that contributes in our body when we enjoy potatoes are Vitamin C, B, Phosphorus, Magnesium, Manganese, Niacin, and Folate. It also contains Calories, Fats, and Carbohydrates, but unlike other carbohydrate food, potatoes are easy to digest. It is rich in fiber and butyrate that helps aid digestion. A study shows, is highly beneficial for gut bacteria, which converts to short-chain fatty acid called butyrate. It reduces inflammation, strengthens colon and reduces the risk of colon cancer. Potatoes are also best aid for patients experiencing bowel disorder like Crohn’s disease, diverticulitis, and ulcer. It is the best alternative for rice, an exciting way to serve your kids, families, and friends. 

Ingredients

       6 potatoes, peeled and cubed
       2 tablespoons vegetable oil
       1 onion, diced
       1 bulb garlic, minced
       2 teaspoons ground turmeric
       2 teaspoons cayenne pepper
       5 teaspoons curry powder
       1 fresh ginger root, peeled and minced (2 inches)
       2 teaspoons rock salt
       2 cups diced tomatoes
       2 cups chickpeas garbanzo beans, rinsed and drained
       1 can green peas, drained
       2 cups coconut milk
   

How to prepare:

• Bring to boil potatoes into a large pot and cover with salted water.
• Medium heat cover and simmer until tender, about 20 minutes.
• Drain and allow to dry for a minute.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat.
• Stir fry in the onion and garlic in oil; cook and stir until the onion has softened and garlic into golden brown.
• Season with turmeric, cayenne pepper, curry powder, ginger, and salt; cook for 4 minutes.
• Add the tomatoes, garbanzo beans, peas, and potatoes.
• Pour in the coconut milk, and bring to a simmer.
• Simmer 10 minutes before serving.