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.
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
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.