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I love this recipe for a few reasons. 1: It involves potato, which is always a good thing in my book. 2: It has an Indian flavour which tastes great. 3: It's healthy and has no sugar added. 4: It's quick and easy to make. 5: It's vegan, gluten free, and involves mustard seeds, which I would take a bullet for. In essence, I love this recipe, and hope you do too!
-
PREPARTION TIME:
15
MIN
- COOKING TIME: 30 MIN
Easy Vegan Potato Curry
Ingredients
- 2 tbs olive oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp ground coriander
- 4 cloves
- 1 brown onion
- 2 cloves garlic
- 1 tomato
- 4 large potatoes
- 300ml coconut milk
- 1 bay leaf
- 1 tsp chili
- 1 tsp ginger
- 1/4 tsp turmeric
- 2 carrots
- 1/2 cup peas
- Quinoa or rice, to serve
Instructions
- Heat oil in a large pan on a medium heat
- Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes
- Remove from heat and add to a blender, with tomato
- Meanwhile, heat potatoes in pan with a splash of water for 5 minutes
- Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover
- Add carrots and peas, and leave to simmer for 5-10 minutes, depending on how runny you like the liquid
- Remove from heat and serve with quinoa or rice
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