1.0HappyCowhttps://www.happycow.net/blogVicki Cosiohttps://www.happycow.net/blog/author/vickicosio/rich600338<blockquote class="wp-embedded-content" data-secret="2aRwP3fkUB"><a href="https://www.happycow.net/blog/potato-curry/">Potato Curry</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/potato-curry/embed/#?secret=2aRwP3fkUB" width="600" height="338" title="“Potato Curry” — HappyCow" data-secret="2aRwP3fkUB" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2016/07/happycowcurry.jpg30782309I love ethnic food, and especially curries. This dish literally comes together in minutes, minus the cooking time. All of the ingredients are things that you will more than likely have on hand, in your pantry and fridge. This curry is very warming, so if you don’t like things spicy, you can decrease the amount of red pepper flakes and curry powder. I enjoy making Indian food, since it’s loaded with turmeric (usually by itself, or in curry powder). Turmeric is a natural anti-inflammatory, and has a bunch of health benefits. This dish also benefits from the dual turmeric both on its own, and in the curry powder. I like to serve this curry over rice. And it’s really delish if you add some chopped fresh spinach or kale to the curry, after you remove it from the heat. Just add the greens and put the lid back on the pan. It will steam the greens for you, without you having to do anything.   INGREDIENTS -2 T. coconut oil -1 onion, chopped -1 T. fresh ginger, minced -2 cloves of garlic, minced -1 1/2 T. curry powder -1 t. red pepper flakes -1 t. coriander -1/2 t. turmeric -1/2 t. cumin -1 […]