Easy Vegan Potato Curry

cooking Time

0:30

serves

preparation Time

0:15

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!

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

Easy Vegan Potato Curry

Ingredients

Instructions

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