I was recently invited to a vegan potluck food swap. Have you ever been to one of those? It was my first which is not that strange since I am not a vegan. I have to say, it was a thoroughly enjoyable experience!

It was a fun social gathering but also a great opportunity to sample some out-of-the-box vegan recipes.  I imagine for bored-with-their-repertoire-cooks, it was also a stellar way to broaden some culinary horizons in the vegan world or the omnivore world.

Although I don't exclusively eat a vegan diet, I try not to eat a lot of meat or animal products and have actually been making more of a concerted effort to eat more vegetables lately.

For my contribution, I decided to use up some of my leftover red potatoes that I had recently gotten from my local CSA (community supported agriculture) program. I had a lot of carrots and some leftover, frozen ginger so immediately thought Indian!

This is a pretty straightforward recipe and I love the unexpected crunch of the cashews and the sweetness of the raisins that I added. Don't forget the ever important cilantro that goes on last so it is as fresh tasting as possible. Enjoy!

See Also

Indian Spiced Potatoes and Peas

Leftover Vegetable Stir Fry

Kale Egg Salad

Ingredients

• 4 large red potatoes or sweet potatoes, small dice 
• 1 cup string beans, washed and cut into 2 cm. sized pieces
• 2 1/2 small carrots, small dice
• 1 inch ginger, chopped finely
• 4 cloves garlic, peeled and minced
• 2 tsp curry powder
• 1/2 tsp Kosher salt
• 1 jalapeno pepper, seeded and minced
• 1/2 cup cilantro, washed and chopped finely
• 3 tbsp coconut oil plus a drizzle
• 1/3 cup golden raisins
• 1/2 cup cashews, chopped and toasted

• Prep Time: 15 minutes
• Cook Time: 45 minutes

• Total Time: 60 minutes
• Yield: Serves 6-8

Preparation

Preheat oven to 400 degrees.

On a large baking sheet covered in parchment paper, roast the diced carrots and potatoes, drizzled with a little coconut oil in two separate sections of the sheet for 40 minutes or until tender. You want to separate them in case the carrots or potatoes cook first and then you can remove them from the oven.

Meanwhile, while the vegetables are cooking, heat up the coconut oil over medium flame and add in the minced ginger, garlic, jalapenos and string beans and saute until the garlic, peppers and ginger are wilted.

Turn off the heat and leave uncovered so it stops cooking.

When the roasted vegetables are done, add them to the string bean mixture, cook over a low to medium flame for about 5 minutes and sprinkle on the curry powder, salt, raisins, toasted cashews and stir so that the curry and salt are evenly distributed.

Top with the chopped cilantro and serve hot.