Thick Yellow Curry (Vegan)

Ingredients:

2 - tablespoons of vegetable oil
2 - tablespoons of curry powder
1 - tablespoon of turmeric
2 - smashed and peeled garlic cloves
1/2 - sliced yellow onion
1 - teaspoon fresh chopped cilantro (stems and leaves)

You will also need a saucepan with a lid.

Set your stove on a low setting.  Use a heavy saucepan and heat the oil (in the pan, of course).  Once the oil is ready add curry powder and turmeric.  Stir constantly for five minutes.  Add cilantro, onion, and garlic.

More ingredients:

1 - 16 ounce can of full fat coconut milk (do not get this confused with coconut cream or the coconut milk in a carton)

3 - small fresh tomatoes (of any variety) or 1 medium sized Roma tomato.

5 - Baby dutch Yellow potatoes (sliced - no need to peel these little guys)

Add the coconut milk, tomatoes, potatoes, and a little bit of salt.  Stir, bring to a boil, then reduce the heat to simmer. Cover the pot.  Allow this to simmer for 30 minutes.  Once the potatoes are tender - use an immersion blender to blend this mixture until it reaches a smooth and creamy consistency.

At this point, add your vegetables of choice and allow to cook for five minutes.

Serve over rice and enjoy.