This Potato and Pea Curry makes a delicious vegetarian meal option or a perfect side to serve with other meat based curries. Serve with rice and a lovely big, green garden salad.


Ingredients (serves 6)

  • 1/2 Onion, diced
  • 1/2 Tbsp Curry Powder
  • 4 Potatoes, cut into chunks
  • 1/2 Head Cauliflower
  • 400g Tin Diced Tomatoes
  • 1/2 Cup Vegetable Stock
  • 270ml Reduced-fat Coconut Milk
  • 2 Cups Frozen Peas
  • 1 Cup (uncooked measurement) Brown Rice

Method

  1. Cook onions, uncovered, in a large saucepan, stirring occasionally for 5 minutes.
  2. Add curry powder and cook, stirring, for 1 minute.
  3. Add potatoes and cauliflower to the pan. Stir to coat in the spice mix.
  4. Add tomatoes and the stock.
  5. Cover and cook for 20 minutes.
  6. Add coconut milk and simmer, uncovered, over a medium heat for 10 minutes.
  7. Add peas and cook, uncovered, for a further 5 minutes.
  8. Serve with cooked brown rice.

Notes... If your saucepan isn’t good quality I recommend stirring during step 5 to ensure it doesn’t stick.
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