Vegan Vegetable Curry

• Curry Paste:
• 4 green chile peppers
• 3 tablespoons grated fresh coconut
• 1 (1 inch) piece ginger root, minced
• 4 cloves garlic
• Curry:
• 2 tablespoons vegetable oil
• 3 onions, chopped
• 1 small head cauliflower, cut into florets
• 3 small potatoes, peeled and cubed
• 1 1/2 (10 ounce) packages frozen peas
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• salt to taste
• water to cover
• 1/4 cup chopped fresh cilantro
• 1 teaspoon garam masala

1. Combine green chile peppers, coconut, ginger, and garlic in the bowl of a food processor; grind into a paste.
2. Heat oil in a large skillet over medium-high heat. Add curry paste and cook and stir for 1 to 2 minutes. Add onions, cauliflower, potatoes, peas, turmeric, and coriander. Season with salt. Cook until vegetables soften slightly, about 5 minutes. Cover with water and increase heat to high. Bring to a boil, reduce heat, and simmer until water has reduced and vegetables are tender, 25 to 30 minutes.
3. Sprinkle with fresh cilantro and garam masala right before serving.

curry, green chile peppers, fresh coconut, ginger root, garlic, curry, vegetable oil, onions, cauliflower, potatoes, frozen peas, ground turmeric, ground coriander, salt, water, fresh cilantro, garam masala

Taken from www.allrecipes.com/recipe/263336/vegan-vegetable-curry/ (may not work)