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Coconut & potato curry

Coconut & potato curry

By Alexander Ferreira
10’ Prep time
30’ Cook time
40’ Total time
337 Calories
4 Serving

Summary

This vegan, gluten-free curry ticks all the right boxes: it’s healthy, all cooked in one pot and it uses store-cupboard ingredients you already have at home. shop all everyday value essential ingredients here.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Heat the oil in a large saucepan over a medium-high heat. Add the onion and garlic then fry for 2-3 minutes until starting to soften. Meanwhile, rinse the cut potatoes well, shuffling them in a bowl of cold water to release as much starch as possible; set aside.
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Step 2

Add the spices and salt to the onions and fry for 1 minute more, then add the potatoes, turning to coat in the spices. Add 250ml cold water, bring to the boil then lower to a brisk simmer for 20 minutes, stirring regularly to make sure the potatoes cook evenly.
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Step 3

Stir in the peas and coconut cream then simmer for 3-4 minutes more. Serve with the coriander, green chilli and lime wedges, if using. Some flatbreads or steamed rice would go nicely, too.

Ingredient

  • Onion
    Onion
    1
  • Frozen essential garden peas
    Frozen essential garden peas
    200 grams
  • Fine salt
    Fine salt
    0.5 tsp
  • Garlic
    Garlic
    2 clove/s
  • Maris piper potatoes
    Maris piper potatoes
    700 grams
  • Nigella seeds
    Nigella seeds
    1 tsp
  • Ground turmeric
    Ground turmeric
    0.5 tsp
  • Essential coconut cream
    Essential coconut cream
    160 mls
  • Essential vegetable oil
    Essential vegetable oil
    1 tbsp
  • Cooks' ingredients garam masala
    Cooks' ingredients garam masala
    1 tsp
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