Vegetable Curry

Vegetarian Potato Curry (GF)

Yield: 4 *
Cook Time: 25 mins
Total Time: 25 mins


2 cloves garlic, minced
1/2 large onion, chopped
1 can tomato puree

14 oz potatoes, chopped
1 can coconut milk, 14 oz
 1 can chickpeas drained
 1 zucchini quartered, and sliced about 1/2 ”
1 tbsp curry powder
1 tsp turmeric
 1 tsp cumin
 1/2 tsp ground coriander
 1/2 tsp cinnamon
 1/2 tsp cloves
 1/2 tsp nutmeg
 1 cup spinach
 1/2 cup green peas, fresh or thawed from frozen
 salt and pepper, to taste
rice, to serve
  • 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 a 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.

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