Tuesday, September 6, 2011

Grain/Gluten-Free Vegan Coconut Curried Potato Leeks


Last week I was thinking that I use a lot of the same spices and it was time to change things up a bit.  Then a lady came into the shop asking about curry and as I was showing her the different kinds, I realized I was having a major craving for curry!  We were talking recipes, droooooling over ideas and I decided that it was time for some curry, but with a fun spin on it!

Grain/Gluten-Free Vegan Coconut Curried Potato Leeks
1 small Leek, diced (about 1/2 cup)
about 3-4 cups Potatoes, diced - I used red and Yukon gold
1/2-1 cup Cashew pieces
1 tablespoon Grapeseed Oil
1/2-1 cup Coconut Milk - I used sweetened
1 1/2 teaspoons Herb Stop's Organic Curry Powder
Unrefined Salt

Steam diced potatoes for 5 minutes over salted water, then add cashews and steam for an additional 2 minutes.  Only cook potatoes until they are done, do not let them get mushy.
While potatoes are steaming, in a large pan place grapeseed oil in a pan over medium high heat.  Once hot, add leeks and saute until limp.  Add curry powder and coconut milk.  Allow to heat to bubbling, which will allow the coconut milk to become thick.  Turn off heat.  Toss potato mixture in the curry sauce.  VOILA!

This was amazing hot, and I even enjoyed it cold ..... gave me some ideas for a curried potato salad...hmmmmmmmm.........
diced potatoes
curry coconut sauce