Easy Vegan Potato Curry



Ingredients


  1. 2 cloves garlic minced
  2. 1/2 large onion chopped
  3. 1 tbsp tomato paste
  4. 5 oz fresh tomatoes chopped (around 5 medium tomatoes)
  5. 14 oz potatoes chopped
  6. 1 can coconut milk 14 oz
  7. 1 tbsp curry powder
  8. 1 tsp turmeric
  9. 1 tsp garam masala
  10. 1 cup spinach
  11. 1/2 cup green peas fresh or thawed from frozen
  12. salt and pepper to taste
  13. 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. 


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