We’ve rustled up this Indian-inspired vegan potato curry with hints of coconut and ginger to warm up even the greyest day.

Not only is this tasty, spice-rich dish the ultimate comfort food, it’s super quick and easy to prepare, too – simply fry some onions, pop all the ingredients in a pot and simmer for 20 minutes. Add some perfectly cooked basmati rice, quinoa or other grain of choice and – voila! A healthy and delicious weeknight dinner.

Feeling inspired? Up the ante with your own homemade rotis or naan bread with this gluten-free premix made with macadamia flour from the Red Basket Food Company.

INGREDIENTS

To serve:

METHOD

  1. Heat coconut oil in a large frying pan on medium heat, add garlic and onion and cook for 5 minutes.
  2. Add coconut milk, tomatoes and spices and stir to combine.
  3. Bring to a low simmer and add the potatoes. Cover and let simmer until potatoes are softened, 10-15 minutes.
  4. Add frozen peas, stir, and let sit for 5 minutes.
  5. Serve with cooked basmati rice and fresh coriander. This tastes even better the next day!

Recipe adapted from One Green Planet.