Bombay Potato & Pea Vegan Curry

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute meal

INGREDIENTS

3tbsp sunflower oil

1 brown onion, diced

800kg potatoes, cut into bite-sized chunks

100g frozen peas

Tomato Sauce:

Thumb-sized piece of ginger or 1tbsp ground ginger

2 large garlic cloves

8 large vine tomatoes

Spice Mix:

4tbsp tomato puree

2 green chillies, deseeded, halved and thinly sliced

1tsp black mustard seeds

1tbsp ground coriander

1tsp turmeric

1tbsp ground cumin

1tbsp garam masala

Topping:

Small bunch of coriander, chopped

METHOD

Place the potatoes on a suitable plate, cover with cling and cook in the microwave for 10 minutes on high

Meanwhile blitz the Tomato Sauce ingredients in a blender and set aside

Heat the oil in a large frying pan. Add the onion with a big pinch of salt and fry for 5 minutes. Add the Spice Mix ingredients, stir well and fry for a further two minutes. Add the Tomato Sauce and peas and bring to a simmer. Tip in the potatoes and heat through. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire šŸšœ šŸ® šŸ‘

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