Buttery Indian-Spiced Vegan Potato Curry

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

1 Tbsp coconut oil
2-3 cloves garlic, minced
1 medium onion, diced
1 can coconut milk
1 cup diced tomatoes
1 Tbsp fresh minced ginger
½ tsp cayenne pepper
1 tsp curry powder
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp salt
4 potatoes, peeled and cubed
1 cup frozen peas

To serve:

Cooked basmati rice, homemade naan bread or rotis
Fresh coriander

METHOD

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

Recipe adapted from One Green Planet.