Indian potato carrot & pea Curry

a curry when you’re in a hurry 💨

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal


2.5tbsp vegetable oil

2tbsp ground turmeric

2tbsp mild curry powder

1tbsp cumin seeds

3 large carrots, diced

2 large potatoes, cooked then roughly-chopped

1x 400g tin of chopped tomatoes

50ml cold water

2 large salad tomatoes, diced

2tbsp tomato purée

150g frozen peas

2 packs of quick cook basmati rice


⁃ Prick the potatoes all over with a fork and zap in the microwave for 10 mins on high

⁃ Heat the veg oil in a large frying pan on high heat for a minute then add the spices and cook for a further minute to release their flavour. Tip in the carrot, stir to combine and fry with the lid on for 5 mins. Add the tomatoes, tinned tomatoes, tomato purée and water and stir well. Cook for a further 5 mins with the lid on

⁃ When the potatoes are ready, handle them carefully and cut into large cubes using a knife and fork add to the pan. At the same time, stir in the peas and cook for 3 mins. Zap the rice in the microwave (around 2 mins)

⁃ Portion out the rice and top with the curry

Enjoy! MisterRands

Copyright (c)

Published by misterrands


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