Crispy Potato Curry [vegan + gluten free]

INGREDIENTS

2 lb

yukon gold potatoes

1/2

onion, sliced

3 cloves

garlic, minced

1 1/2 tsp

fresh ginger, grated

jalapeno (seeds and ribs removed), minced

1 13.5 ounce can

coconut milk

1 cup

vegetable stock

bunch cilantro (for topping)

bunch green onions, sliced (for topping)

For the curry powder blend:

1/2 tsp

ground yellow mustard

1 tsp

ground coriander

1 tsp

ground cardamom

1 tsp

ground cumin

2 tsp

turmeric

few pinches of cayenne pepper