Recipe of the day Vegan Indian potato curry

This creamy Indian potato curry is hearty, pleasantly fragrant and perfectly spiced. Serve on its own or with papadum.

Preparation time: 60 min

Servings: 4, served with rice 6

Ingredients:

• 4 medium potatoes (or 2 medium sweet potatoes), cut into cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 teaspoons cumin
• 3 chopped garlic cloves
• ½ teaspoon cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 tablespoon fresh chopped ginger
• 2 teaspoons salt
• 400 grams diced canned tomatoes
• 400 g chickpeas, rinsed and dried
• 400 ml coconut milk
• 1 cup frozen peas

Preparation:

1. Put the potatoes in a large saucepan and cover with salted water. Bring the potatoes to the boil over a high heat and then reduce the heat to medium. Cover the pot and let the potatoes simmer for 15 minutes until they are soft. Drain the potatoes and set aside.
2. In the meantime, heat the oil in a large frying pan over a medium heat. Stir in the onions and garlic and cook for about 5 minutes until the onions are soft and translucent.
3. Season the mixture with cumin, cayenne pepper, curry powder, garam masala, ginger and salt. Cook for a further 2 minutes.
4. Stir in the tomatoes, chickpeas, peas, potatoes and coconut milk. Bring to the boil and simmer over a low to medium heat for 10 minutes.