Page 44 - Workzbe Cookbook

Mushroom Potato Curry

Pair this delicious curry with some brown rice and steamed vegetables
(such as cauliflower, carrots, zucchini, squash) for a well balanced
dinner. This also makes great leftovers for lunch.

Ingredients: Instructions:
- 1 large potato, diced (red 1. Toss cubed potatoes with 2 Tbsp oli in
or sweet) large bowl.

- 2 Tbs olive oil + 2 Tbsp 2. Spread on baking sheet and baje at 450
olive oil degrees for 20 minutes to roast.
- 16oz white mushrooms, 3. Meanwhile, sautee garlic, mushroom,
chopped
- 1 large onion, chopped ginger and onion and remaining oil in
- 1-inch knob ginger, large skillet until soft.

minced (or 1 Tbsp 4. Add tahini and spices then mix well.
powder) 5. Add coconut milk and simmer 5 minutes.
- 5 cloves garlic, minced 6. Add peas and potatoes.
- ¼ cup tahini 7. Simmer another 5-10 minutes.

- 2 Tbs fresh thyme (1 Tbs
dry)
- ½ cup fresh cilantro,
chopped

- 1 can (14oz) coconut
milk (lite)
- 1 tsp salt
- 1 tsp turmeric

- 1 tsp chili powder
- 1 cup frozen peas