Easy Vegan Potato Curry

Savoury | July 11, 2016 | By

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Easy Vegan Potato Curry
Serves 2
I love this recipe for a few reasons. 1: It involves potato, which is always a good thing in my book. 2: It has an Indian flavour which tastes great. 3: It's healthy and has no sugar added. 4: It's quick and easy to make. 5: It's vegan, gluten free, and involves mustard seeds, which I would take a bullet for. In essence, I love this recipe, and hope you do too!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 tbs olive oil
  2. 1 tsp mustard seeds
  3. 1/2 tsp cumin seeds
  4. 1/2 tsp ground coriander
  5. 4 cloves
  6. 1 brown onion
  7. 2 cloves garlic
  8. 1 tomato
  9. 4 large potatoes
  10. 300ml coconut milk
  11. 1 bay leaf
  12. 1 tsp chili
  13. 1 tsp ginger
  14. 1/4 tsp turmeric
  15. 2 carrots
  16. 1/2 cup peas
  17. Quinoa or rice, to serve
Instructions
  1. Heat oil in a large pan on a medium heat
  2. Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes
  3. Remove from heat and add to a blender, with tomato
  4. Meanwhile, heat potatoes in pan with a splash of water for 5 minutes
  5. Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover
  6. Add carrots and peas, and leave to simmer for 5-10 minutes, depending on how runny you like the liquid
  7. Remove from heat and serve with quinoa or rice
Sweetlancey http://sweetlancey.com/

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