Coconut & Potato Curry
This vegan, gluten-free curry ticks all the right boxes. It's healthy, great value and all cooked in one pot. You can make it up to 48 hours in advance - just cover and chill, then reheat until piping hot.
Ingredients
- Essential Vegetable Oil: 2 tbsp
- Onion: 2, finely sliced
- Garlic: 4 cloves, finely chopped
- Cooks' Ingredients Garam Masala: 2 tsp
- Nigella Seeds: 3 tsp (Optional)
- Fine Salt: 1 tsp
- Ground Turmeric: 1 tsp
- Waitrose British Maris Piper Potatoes: 1400g, peeled and cut into 2-3cm chunks
- Essential Garden Peas: 400g
- Essential Coconut Cream: 2 160ml cans
- Coriander Leaves, sliced
- Green Chilli and Lime Wedges (To serve (optional))
Method
- Heat the oil in a large saucepan over a medium-high heat. Add the onion and garlic and fry for 2-3 minutes until starting to soften.
- Meanwhile, rinse the cut potatoes well, shuffling them in a bowl of cold water to release as much starch as possible; set aside.
- Add the spices and salt to the onions and fry for 1 minute more, then add the potatoes, turning to coat in the spices.
- Add 250ml cold water, bring to the boil, then lower to a brisk simmer for 15 minutes, stirring regularly to make sure the potatoes cook evenly.
- Stir in the peas and coconut cream, then simmer for 3-4 minutes more.
- Serve with the coriander, green chilli and lime wedges, if using.
Notes
- Serves 4
- Some flatbreads or steamed rice would go nicely, too.
- Leftovers: hold on to those Maris Piper peelings! They're full of fibre and delicious roasted with oil, paprika and a pinch of salt.