Vegan aloo curry

Finely chop 2 pieces of garlic, 1 shallot and a small piece of ginger.

Heat a saute pan over medium heat with 2 tbsp grapeseed oil; fry 1 tsp cumin seeds and 1 tsp coriander seeds 30 to 45 seconds.

Saute the shallot, garlic and ginger for two minutes.

Add 2 tsp cane sugar, 1 tsp garam masala, 1/2 tsp chili powder, 1 tsp turmeric and 1 tsp pink salt; saute 30 seconds.

Dice a tomato and saute it 2 to 3 minutes.

Chop a long green chili and add it; add 2 cups coconut cream and turn the heat up to medium-high.

Stir in the peeled, boiled potatoes and coat them in the curry.

Simmer about five to eight minutes on medium low.

Plate the potatoes, pour over the curry, and top with fresh chopped cilantro.