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
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.
* If serving with rice.
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