Easy Vegan Potato Curry ?

Easy Vegan Potato Curry ?
This healthy yet hearty dish will satisfy any home cooking craving. I also air fried tofu but will be dropping that recipe later on once it’s perfected!
2 cloves garlic minced
1/2 large onion chopped
1 tbsp tomato paste
5 oz fresh tomatoes chopped (around 5 medium tomatoes)
14 oz potatoes chopped
1 can coconut milk (I used lite coconut milk but regular would’ve made it a lot creamier!)
1 tbsp curry powder
1 tsp turmeric
1 tsp garam masala
1 cup kale (or spinach)
1/2 cup green peas fresh or thawed from frozen
salt and pepper to taste
1. Add the garlic & 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.
2. Then, add the tomato paste and sauté for 1 minute more to coat.
3. Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.
4. Add the potatoes, coconut milk, curry powder, turmeric and garam masala.
5. 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.
6. At the last minute, stir in the kale and the green peas, cooking until the kale has wilted.
7. Enjoy this delicious potato curry over a bed of rice of your choice. I used jasmine rice and it was delicious. ?

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