Pea ,potato and plum tomato curry 

I have to admit, I’m not one for spice, especially in curries. This curry is as spicy as I can possibly enjoy – a nice and mild vegetable curry. Boringly mild…deliciously mild; I’d go with the latter, but it’s completely up to you! Add more (or less hahaha) spices to spice up this veggie curry – serve with rice, chips, naan bread or even alone as you embark on a (surprisingly simple) journey to curry contentment.

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Preparation time:

15 minutes

Cooking time:

25-30 minutes

Makes:

4 dishes

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You will need…
💐 Around 200g rice of choice

💐 400ml can of coconut milk

💐 1 large onion, diced

💐 2 cloves of garlic, finely chopped/minced

💐 150g baby plum tomatoes, chopped

💐 100g frozen peas

💐 3-4 small potatoes, cubed

💐 1/2 tsp cayenne pepper

💐 1 tsp turmeric

💐 3-4 tsp curry powder (adjust to taste)

💐 1 tsp sea salt

💐 1 tsp coconut oil

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How to make:

(Be sure to follow the on-packet instructions for cooking rice)

1) Put 1 teaspoon of coconut oil in a large pan on medium heat, along with the chopped/ minced garlic; cook for around 1 minute until fragrant.

2) Add the diced onion and cook for a further 5 minutes until translucent.

3) After 5 minutes, add the full 400ml can of coconut milk, along with the tomatoes and spices, stir to combine. Reduce to a low simmer, add the cubed potatoes and cook for around 10-15 minutes (with the lid on!) until they’re soft.

4) Once the potatoes have softened, stir in the peas and leave to cook for 5 minutes.

5) Serve alongside your favourite curry companion (chips, rice…); enjoy any leftovers hot or cold, but first and foremost, grab a fork and dig in (complete with a sprinkle of dried herbs!)

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