Oil-Free Vegan Pea & Potato Curry
This Oil-Free Vegan Pea & Potato Curry is rich, creamy and packed with flavor! Made with potatoes and hearty peas .
Ingredients
- 2 cloves garlic minced
- 1/2 large onion chopped
- 1 tbsp tomato paste
- 5 oz fresh tomatoes chopped around 5 medium tomatoes
- 14 oz/400g potatoes chopped
- 1 can/400g coconut milk or 14 oz
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 cup/100g spinach
- 1/2 cup/100g green peas fresh or thawed from frozen
- salt and pepper to taste
- cooked rice to serve (optional)
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 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.
Notes
If you are using a low powered blending device, I recommend blending the cashews and 1/4 cup of water to a smooth paste first. Then add the remaining ingredients and blend until smooth.
Nutrition
Serving: 1servingFiber: 4.1gCalories: 331kcalFat: 6.7gProtein: 5.2gCarbohydrates: 22.9g
Tried this recipe?Let us know how it was!