Vegan potato curry

Ingredients for 4 servings:

• 2 garlic cloves, chopped
• ½ large onion(s), chopped
• 1 tbsp tomato paste
• 150 g tomatoes
• 400 g potatoes, diced
• 1 can coconut milk, approx. 400 ml
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 30 g spinach
• 75 g peas, fresh or frozen
• e.g. salt and pepper
• e.g. cayenne pepper
• n. B. Rice for serving
• some fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

This recipe is very versatile and therefore a good basis for adaptations, for example to use up leftovers. I have already made it with chickpeas, zucchini, bell peppers and carrots. Sauté the garlic and onions in a pot with a little fat until the onions are translucent. Then add the tomato paste and sauté for a further minute, stirring well. Carefully add the fresh chopped tomatoes and simmer for a few minutes, stirring occasionally. Add the potatoes, coconut milk and seasonings and bring everything to a boil. Simmer over low heat for about 15 minutes until the potatoes are tender. Finally, stir in the spinach and peas and continue to simmer until the spinach has wilted. Season to taste with salt, pepper and cayenne pepper. I always serve it with rice, but it tastes very good without it too. APPROXIMATELY 290 kcal per serving.