Vegan Mofo 2018 Post 19: Curry Potatoes

Colors and flavors to celebrate the day after fall equinox and the start of Libra season.

Uganda kicks off this last week of Vegan Mofo. This is a country in the central part of Africa bordered by Kenya, Sudan, Tanzania, Congo, and Rwanda with English and Swahili as official languages as well as some twenty more local vernaculars. It is home to tourist attractions such as Queen Elizabeth Park (their most popular), the Bwindi Impenetrable National Park (where half of the world's mountain gorillas exist), and Margherita Peak (the highest mountain range in Africa).
In Ugandan cuisine, indigenous cooking and contemporary methods thruve together with cassava, rice, plantains, sesame seeds, spices, and peppers as main components. Specialty foods are luwondo (a stew that can be made of mushrooms steamed in banana leaves), malewa (a bamboo shoots dish), and kikomando (chapati bread served with fried beans). In addition to Fanta, tea, and chai, fermented banana wine is a thing.
Alongside my Ugandan curried potatoes, a recipe from Genius Kitchen, are Brussels sprouts coated in generous teaspoons of coconut nit'r kibbeh, salt, and black pepper, making for another colorful, fulfilling meal.

Curried Potatoes Ingredients and Preparation

8-9 red potatoes (or 2 small sweet potato/Yukon)
2 tablespoon coconut oil
1/4 cup onion
2 teaspoon minced garlic
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1 tablespoon lemon juice
2 tablespoon curry paste
4 small bell peppers, seeded and chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried parsley

Boil potatoes. Drain and set aside.
In a medium pot, combine coconut oil and onions, searing until brown. Add garlic and stir together for thirty seconds.
Bring in the rest of the ingredients.
Lower heat and simmer for ten minutes.