VEGAN RECIPIES

Potato coconut curry

Ingredients

Serves: 6 

4 potatoes, peeled and cubed

2 tablespoons vegetable oil

1 onion, diced

3 cloves garlic, minced

2 teaspoons ground cumin

1 1/2 teaspoons cayenne pepper

4 teaspoons curry powder

4 teaspoons garam masala

2.5cm piece fresh root ginger, peeled and minced

2 teaspoons salt

1 (400g) tin chopped tomatoes

1 (400g) tin chickpeas, drained

1 (400g) tin peas, drained

1 (400g) tin coconut milk

Method

Prep:30min  › 

Cook:30min  ›  Ready in:1hr 

Place potatoes into a large saucepan and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large frying pan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger and salt; cook for 2 minutes more. Add the tomatoes, chickpeas, peas and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.