The Cooking Papi- Episode 3- Curry Veggies

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and cook faster.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Carrots can provide a similar texture at a lower cost.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Using turmeric and cumin can be more cost-effective than pre-mixed spices.

Heat a little oil in a pan.

Add 1 tablespoon of butter to the hot oil.

Sauté 1/4 of a large onion until soft and translucent, about 7-10 minutes.

Add 1 tablespoon of sofrito and let it melt and sauté.

Stir in 3 cloves of mashed garlic and sauté until fragrant.

Add 1/4 teaspoon of cumin and 1/4 teaspoon of chili powder; toast the spices for a few seconds.

Stir in 1.5 tablespoons of curry powder and toast for a short time until fragrant.

Add the drained can of chickpeas and mix well with the spices and vegetables.

Add the diced potatoes to the pan and mix to coat with the spices.

Pour in 2 cups of water and stir to combine.

Cook until the potatoes are tender, stirring occasionally, about 15-20 minutes.

Taste and adjust seasoning with salt and black pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary