Quick Vegan Potato Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 potato (s), quartered
- 3 clove (s) garlic, chopped
- 1 onion (s), diced
- 300 g tomato (s), diced
- 150 g peas, frozen
- 2 carrots, sliced
- 400 ml coconut milk
- 100 ml vegetable stock
- Vegetable oil
- salt
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ginger powder
- 0.25 teaspoon ¼ cayenne pepper
Print Recipe
Pin Recipe Instructions
- Heat vegetable oil in a saucepan and sweat the onions until translucent. Add the garlic and sweat for 2 minutes. Stir in the spices and fry briefly.
- Deglaze with the vegetable stock and remove the remains from the bottom. Stir in the tomato pieces and coconut milk. Add the potatoes, carrots and peas and simmer for 20-30 minutes until the potatoes are cooked through. Finally, season with salt.
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