Potato and Pea Curry
Such a delicious and simple vegan yellow curry that is sure to put a smile on the whole families face. This recipe is also great for meal prepping if you live alone and can make enough meals for the whole week.
GLUTEN FREE | PALEO | DAIRY FREE | VEGAN
Serves 8
Approx. $14.00 AUD per batch - $1.75 AUD per serve
Equipment Required: Wok or large pot
Ingredients
1 onion, diced
1 tbsp. coconut oil
2 tbsp. garlic crushed
3 tbsp. yellow curry paste
1 large chilli, chopped
700g small baby potatoes, quartered
3 carrots, diced
300g pumpkin, diced
1 zucchini, diced
1 litre vegetable stock
500g frozen peas
Salt and pepper to season
Directions
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On a medium temperature, heat coconut oil in a wok or large pot.
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Add diced onion, minced garlic, salt and pepper and stir until brown.
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Add in yellow curry paste and chilli and reduce to a low temperature.
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Allow the flavours to develop for around five minutes.
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Add stock and bring to the boil.
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Add potatoes, pumpkin and carrots first and simmer for 10-15 minutes.
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Add in remaining vegetables and allow to simmer for 5 minutes.
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Serve as is, in a bowl or on a bed of fresh steamed rice or brown rice.
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Enjoy!
Have you made this recipe?
I would love to hear your comments or see your creations on social media; please tag #goingcoconuts with your creations! Bryn x
