Easy Vegan Potato Curry
Easy Vegan Potato Curry
This easy vegan potato curry is perfect for a comforting weeknight dinner that's ready in less than 30 minutes. Made with soft potatoes, flavourful tomatoes and a rich sauce, this is delicious served over a bed of rice. Gluten-free and oil-free.
Cook Time25 minutes
Total Time25 minutes
Calories290kcal
Ingredients
- 2 cloves garlic minced
- 1/2 large onion chopped
- 1 tbsp tomato paste
- 5 oz fresh tomatoes chopped (around 5 medium tomatoes)
- 14 oz potatoes chopped
- 1 can coconut milk 14 oz
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 cup spinach
- 1/2 cup green peas fresh or thawed from frozen
- salt and pepper to taste
- rice, to serve
Instructions
- Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.
- Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.
- Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.
- At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice.
