Jessie's Recipe of the Week: Plant-based Oatmilk Veggie Curry

Normally when we think of curries, Indian curries with meat in them would be one of the first to come to mind. But, have you ever tried making an Indian curry that’s not only made with oatmilk but also vegetarian? That’s right! This week, Jessie is bringing to you a vegetarian and oatmilk-friendly Indian curry recipe that tastes just as good (if not even better!) as traditional recipes thanks to the natural sweetness and creamy taste of Upright oatmilk!

Follow Jessie along in the kitchen to make your own delicious Indian veggie curry!

Serving size:

4 servings

What you'll need:

Ingredients

• 1 ¾ sachet Upright original instant oatmilk
• 1 ¾ cup water (for oatmilk)
• 2 tablespoons salt (for water)
• 2 lb potato, cut into 1 inch cubes
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• 4 tablespoons curry powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cm pieces minced ginger
• 14 oz diced tomato, 1 can
• 15 oz chickpeas, 1 can, drained
• 15 oz peas, 1 can, drained

Instructions:

1. In a large pot, add potatoes and cover with well-salted water. Bring to a boil and reduce heat to low, cover pot and let cook for about 12 minutes or until potatoes are fork tender

2. Once cooked, drain potatoes and set aside in another bowl

3. Add 1 tablespoon of oil, onion, and garlic to pot, sautéing over medium heat for 3-5 minutes or until onion is tender and starts to turn translucent

4. Add cumin, cayenne, curry powder, salt, pepper, and ginger into pot. Stir together before adding tomatoes, chickpeas, and peas

5. Create oatmilk by mixing together Upright instant oatmilk and water

6. Stir oatmilk into pot while bringing heat up to medium-high. Bring to a simmer before adding potatoes back into pot

7. Reduce heat to low and cook everything together for another 3-5 minutes before serving

We hope enjoyed making these guilt-free brownies! Stay tuned for next week's recipe from Jessie!

Recipe adapted from Tasty