This recipe is a trial and error I half got from teachings from my mum and half from my own experiments. At home, I would probably use cumin seeds and actual chillis rather than ground spices and chilli powder, but I wanted this delicious curry recipe to be as accessible as possible.
Total Time: 35 minutes
Ingredients:
- Tbsp coconut oil
- One red onion
- One clove of garlic
- A large sweet potato
- 2 large white potatoes
- Tbsp garam masala
- 2 tsp cumin
- 2 tsp turmeric
- 1 tsp ground coriander
- Chilli powder or chilli flakes to taste
- A can of chopped tomatoes
- A can of light coconut milk
- A can of chickpeas (if you want for added protein)
- And any vegetables you want (spinach and peas go well with this recipe)
- A pinch of salt (to taste)
- Basmati rice, for serving
- Coriander, for serving
Method:
- Chop the potatoes into rough cubes and put into a pot. Cover with water and bring the water to boil for 10 minutes
- Heat a large pan on a medium heat and finely chop the onion and garlic. Add the coconut oil and let it melt, then add the onion garlic, and all of the spices. Mix for 3 – 5 minutes and let it absorb the flavour.
- Add the coconut milk and chopped tomatoes and cook for 5 – 7 minutes, then strain the potatoes and add them to the pan.
- Cook for 10 – 15 minutes until the liquid reduces and it is the consistency you want. And salt and pepper to taste. Stir in any veggies you want 5 minutes after adding the potatoes.
- Serve with basmati rice and garnish with coriander. Enjoy!
Pocket-Sized Vegan 