Spicy Roasted Garlic And Potato Curry

• 3 cubed russet potatoes, medium sized
• 2 cloves garlic, minced
• 3/4 c milk, preferably whole
• 2 tspn chili powder
• 1 tspn coriander*
• 2 tbspn gochujang (korean red pepper paste)
• 2 tbspn honey
• 2 tbspn balsamic vinegar
• 2 tbspn coconut oil
• *instead of using this as a powdered, dry ingredient you could substitute fresher whole coriander seeds (2 tspn) tied in a kitchen satchel

1. Combine potatoes and garlic in a baking dish. Bake in oven at 400F for an hour.
2. Meanwhile, mix the remaining ingredients in a saucepan. Bring to boil over medium high heat, stirring frequently. Cover and simmer over medium low to low heat for 10-15 minutes, stirring occasionally, or until sauce becomes fragrant.
3. Remove coriander seeds if using fresh.
4. When potatoes are finished baking and slightly cooled, puree 3/4 c of potatoes with sauce. Pour the pureed sauce over remaining potatoes and serve warm.

russet potatoes, garlic, milk, chili powder, tspn coriander, tbspn gochujang, honey, vinegar, coconut oil, could substitute fresher

Taken from www.epicurious.com/recipes/member/views/spicy-roasted-garlic-and-potato-curry-1250911 (may not work)