Vegan Potato Curry
An easy vegan curry recipe. We used potatoes and peas but you can of course add any vegetables you have in your fridge. You could also add a tin of coconut milk if you would like a curry with more sauce. This recipe is super easy (even easier if you have leftover, cooked vegetables).
Vegan, gluten free
1 tablespoon oil (I use coconut oil)
1 onions, finely chopped
3cm piece of ginger, grated
2 cloves of garlic, crushed
3-4 teaspoons of either our Korma, Bhuna, or Goan spice pots
500g of potatoes, peeled and cooked
300g frozen peas
1 tablespoon lemon Juice (optional)
Salt, to taste
Heat the oil and cook up the onions for a few minutes before adding the ginger and garlic. The onions should be transparent and browning. Mix the Korma Spice in a little water or stock then add to the pan. Cook for a minute or so. Add in the potatoes, cut into small pieces. Add the lemon juice if using. Mix it all up the add the peas and salt. At this point, turn off the heat and put the lid on and allow it all to cool (the peas will continue to cook for a bit but will retain their colour).