Easy Vegan Potato Curry

Vegan

Ingredients

2 cloves garlic minced

1/2 large onion chopped

1 tbsp tomato paste

5 oz fresh tomatoes chopped (around 5 medium tomatoes)

14 oz potatoes chopped

1 can coconut milk 14 oz

1 tbsp curry powder

1 tsp turmeric

1 tsp garam masala

1 cup spinach

1/2 cup green peas fresh or thawed from frozen

salt and pepper to taste

rice, to serve

Directions

Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.

Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.

Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.

At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice.

Notes

* If serving with rice.

Nutrition

Calories 290kcal
Calories: 290kcal | Carbohydrates: 23g | Protein: 6g | Fat: 21g | Saturated Fat: 18g | Sodium: 64mg | Potassium: 896mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 29.2mg | Calcium: 77mg | Iron: 7.7mg