Vegan & Gluten Free Potato Coconut Curry
As of late, I have been trying to cut back on my dairy and meat intake. I haven’t quite reached the point of cutting out dairy and meat completely and I’m not sure if I ever will get there, however, it takes one step at a time so I believe cutting back is doing me some good.
I have always loved curry and it is something I make often, although it is usually cooked with meat, but with this recipe, you are actually saving some money! You may already have these ingredients just lying around the kitchen, which luckily was the case for me.
First, you’re going to want to add your chopped onion and minced garlic onto a non-stick saucepan to sauté for about 2-3 minutes. Where this recipe is oil free, you might then want to add some water so the onion does not stick. Then add the tomato sauce, mix, and let it sauté for another minute.
Add fresh, chopped tomatoes (optional) and stir occasionally for 2-3 minutes
Then add potatoes, coconut milk, turmeric, curry powder, and garam masala.
Simmer, cover, and cook on a low-medium heat. I recommend stirring occasionally for about 20 minutes or until the potatoes are fork tender.
Now because we all know spinach takes literally about 20 seconds to cook, add the spinach at the last minute stirring in the green peas. Then finish off with salt and pepper or even some cayenne for an extra kick! I like to serve this curry over a nice bed of brown rice or quinoa.
Below you will find the listed ingredients and prep/cook time to an easy and affordable meal. I can promise you will have plenty of leftovers:
2 cloves minced garlic
1/2 chopped large onion
1 tbsp tomato paste
5 oz fresh tomatoes chopped (around 5 medium tomatoes)
14 oz potatoes chopped (your choice of potato)
1 can coconut milk 14 oz
1 tbsp curry powder
1 tsp turmeric
1 tsp garam masala
1 cup (or more!) spinach
1/2 cup green peas fresh or thawed
Salt and pepper to taste
Pinch of cayenne (optional)
Rice of your choosing to serve