25MIN MIDWEEK plant-based CURRY.

this recipe couldn’t be easier.

Prep | 5 mins

Cook | 25 mins

Serves | 4

Vegan | Dairy-free | Gluten-free


⁃ 1x large potato, peeled and cut into cubes.

⁃ 2x carrots, as above.

⁃ 1x 400 ml tin of coconut milk.

⁃ 1x 400 ml tin of chopped tomatoes.

⁃ heaped 2tbsp garam masala.

⁃ 1tsp turmeric.

⁃ 125g frozen peas.

Garnish with chopped parsley.


Preheat your oven to 220C. Add everything but the peas to a large roasting tin and cook for 25 minutes. Add the frozen peas in the final 3 minutes then plate-up, garnish with the freshly chopped parsley and serve with rice and roti.

Published by misterrands


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