Description
A comforting vegan curry made with tender potatoes, sweet peas, aromatic spices, and fresh herbs for a bright, flavorful finish.
Ingredients
Scale
- 2 tbsp coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 4 medium potatoes, diced
- 1 cup green peas (fresh or frozen)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 large tomato, chopped
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp chili flakes (optional)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1/2 lemon
Instructions
- Heat coconut oil in a large pot over medium heat. Add onions and sauté until soft.
- Stir in garlic and ginger, cooking until fragrant.
- Add curry powder, cumin, coriander, and turmeric. Cook for 1 minute to toast the spices.
- Add potatoes, vegetable broth, and coconut milk. Bring to a simmer.
- Stir in tomatoes, salt, pepper, and chili flakes if using. Cover and cook until potatoes are tender.
- Add peas and cook for an additional 5 minutes.
- Stir in cilantro, mint, and lemon juice. Adjust seasoning as needed.
- Serve hot with rice or flatbread.
Notes
- For a thicker curry, mash some of the potatoes before adding the peas.
- Use full-fat coconut milk for extra creaminess.
- Add spinach or kale for more greens.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg