Easy Vegan Potato Curry

This easy vegan potato curry is perfect for a comforting weeknight dinner that’s ready in less than 30 minutes. Made with soft potatoes, flavorful tomatoes and a rich sauce, this is delicious served over a bed of rice. Gluten-free and oil-free.

Recipe

Ingredients

• 2 cloves garlic minced
• ½ 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
• ½ cup green peas fresh or thawed from frozen
• salt and pepper to taste
• rice, to serve

Instructions

• 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. 

Nutrition