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Combining my Irish obsession with potatoes and a seemingly universal love for curries, a simple vegan potato curry is the ultimate meal. This is a quick and easy dish for those who want a delicious meal on those minimal-effort nights.
- 1 tbs coconut oil
- 2-3 cloves garlic, minced
- 1 medium onion, diced
- 4 small potatoes or 2 medium/large potatoes
- 1 can full fat coconut milk
- 1 cup diced tomatoes
- 1 cup peas
- ¼ tsp red pepper
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp grade B maple syrup (Or brown rice syrup)
- 1 tbs fresh minced ginger
Add the coconut oil and minced garlic to a large skillet on medium heat. Once garlic is fragrant, add diced onion and cook for about 5 minutes until it starts to become translucent.
Add coconut milk, diced tomatoes, and spices. Stir to combine.
Bring to a low simmer and add potatoes. Cover and let simmer on low/medium until potatoes are softened, usually about 10-15 minutes.
Add peas, stir, and let sit for 5 minutes
Stir again and serve with delicious jasmine rice. This recipe should serve four people and take twenty minutes to cook.
I like to make a salsa to go on top of curry, here it is:
- Spanish onion
Simply chop up fresh red onion, tomato, cucumber and coriander and mix with lime juice. Make as much as necessary for the serving size of the curry. This creates the perfect fresh contrast for any curry dish.
[ Recipe adapted and image from: Peppers&Peaches]