Coconut & potato curry

Name: Coconut & potato curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp Essential Vegetable Oil; 1 onion, finely sliced; 2 clove/s garlic, finely chopped; 700 g Waitrose British Maris Piper Potaoes, peeled and cut into 2-3 chunks; ½ tsp ground turmeric; 1 tsp Cooks' Ingredients Garam Masala; 1 tsp nigella seeds (optional); ½ tsp fine salt; 200 g frozen Essential Garden Peas; 160 ml can Essential Coconut Cream; Coriander leaves, sliced green chilli and lime wedges, to serve (optional)

This vegan, gluten-free curry ticks all the right boxes: it’s healthy, all cooked in one pot and it costs under £2 a portion when using store-cupboard ingredients you already have at home.

4 out of 5 stars(19) Rate this recipe

Gluten freeVeganVegetarianHealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential Vegetable Oil
1 onion, finely sliced
2 clove/s garlic, finely chopped
700g Waitrose British Maris Piper Potaoes, peeled and cut into 2-3 chunks
½ tsp ground turmeric
1 tsp Cooks' Ingredients Garam Masala
1 tsp nigella seeds (optional)
½ tsp fine salt
200g frozen Essential Garden Peas
160ml can Essential Coconut Cream
Coriander leaves, sliced green chilli and lime wedges, to serve (optional)

Heat the oil in a large saucepan over a medium-high heat. Add the onion and garlic then fry for 2-3 minutes until starting to soften. Meanwhile, rinse the cut potatoes well, shuffling them in a bowl of cold water to release as much starch as possible; set aside.
Add the spices and salt to the onions and fry for 1 minute more, then add the potatoes, turning to coat in the spices. Add 250ml cold water, bring to the boil then lower to a brisk simmer for 20 minutes, stirring regularly to make sure the potatoes cook evenly.
Stir in the peas and coconut cream then simmer for 3-4 minutes more. Serve with the coriander, green chilli and lime wedges, if using. Some flatbreads or steamed rice would go nicely, too.