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Quick vegan potato curry

updated

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Ingredients for 2 servings:

  • 8 potatoes, quartered
  • 3 garlic cloves, chopped
  • 1 onion(s), diced
  • 300 g diced tomatoes
  • 150 g peas, frozen
  • 2 carrots, sliced
  • 400 ml coconut milk
  • 100 ml vegetable stock
  • vegetable oil
  • Salt
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp ginger powder
  • ¼ tsp cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Great for using up leftovers

Heat vegetable oil in a pan and sauté the onions until translucent. Add the garlic and sauté for 2 minutes. Stir in the spices and fry briefly. Deglaze with the vegetable stock and scrape up any leftovers from the bottom of the pan. Stir in the chopped tomatoes and coconut milk. Add the potatoes, carrots, and peas and simmer for 20-30 minutes, until the potatoes are tender. Season to taste with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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