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Recipe starts at 03:41
A nourishing a protein-packed pot of curry! This is a versatile recipe, so feel free to add whatever veggies you have in your fridge that need using up. Enjoy!
Potato & Green Pea Curry
▸ ▹ Vegan, soy-free, gluten-free, soy-free
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
2 tsp (10 mL) vegetable oil
2 tsp (4 g) cumin seeds
2 tsp (4 g) coriander seeds
2 tsp (4 g) brown mustard seeds (optional)
1 medium onion, diced
3 cloves garlic, minced
1 Tbsp freshly minced ginger
1 vegetable boullion cube
1 Tbsp (6 g) garam masala
2 tsp (4 g) turmeric powder
½ tsp cayenne pepper
3 medium potatoes, washed and cut into 1 cm (½ inch) cubes
1 cup (150 g) frozen peas
1 can (220 g) cooked chickpeas, rinsed
2 cups (60 g) fresh spinach
1 can (400 mL) full-fat coconut milk
Red chili peppers, thinly sliced
To a large pot on medium-high heat, add the oil. When hot, add the cumin, coriander, and mustard seeds for 30 seconds, stirring continuously. Toasting the seeds this way brings our their flavour more intensely. Then add to the pot the onion, and cook until translucent, about 3 - 5 minutes. Add splashes of water as needed to deglaze the pot.
Add the garlic and ginger, and cook until fragrant and lightly golden, about 2 minutes. Add the bouillon cube, garam masala, turmeric, and cayenne, and cook while stirring for 30 - 60 second longer.
Add the potatoes, along with 1½ cups (360 mL) water. Cook until tender, about 15 minutes.
Add peas, chickpeas, and coconut milk. Cook until warmed through. Finally, add the spinach, and when wilted, removed from the heat. Serve while hot, with naan or rice, and garnish as desired. Enjoy!
Storage: store in an air-tight container in the fridge for up to 4 days.
Variations: throw in any veggies you have in the fridge that needs using up; zucchini, cauliflower, tomatoes, or mushrooms would all work well in this curry.
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