Vegan Pea and Potato Curry

Even the most passionate non plant-based eater will love this curry - guaranteed.

Prep time 10mins Cooking Time 30-40mins

Serves 4

INGREDIENTS

2 large potatoes

1 400g can of whole peeled tomatoes

1 400g can of chickpeas

1 400ml can of coconut milk

1 cup of frozen peas

1 bunch of fresh coriander

1 brown onion

2 tbsps vegetable oil

3 cloves of garlic

3 tsps ground cumin

1 tsp cayenne pepper (more if you like it real spicy)

4 tsps curry powder (use Keens curry powder if you can find it)

3 tsps garam masala

1 tsp crushed ginger

2 tsps salt

1 cup of brown basmati rice

METHOD

Step 1 Peel and dice the potatoes, place in a saucepan and cover with salted water. Bring to the boil then cover and simmer until just tender - drain and allow to steam dry for a minute

Step 2 Meanwhile, heat the vegetable oil in a large frypan, add the onion and garlic and cook until the onion has softened, about five mins

Step 3 Start to add the spices one at a time, cook each spice through for a couple of minutes to become fragrant (cumin, cayenne pepper, curry powder, garam masala, ginger and salt)

Step 4 Add the tomatoes and crush them with a potato masher, then add the chickpeas and stir through

Step 5 Pour in the coconut milk, add the peas and potatoes and bring everything to a simmer

Step 6 Let the curry simmer for as long as you can, the longer it chills the tastier it gets!

Step 7 Chop a large handful of fresh coriander and add it to the curry, stir through

Step 8 Serve over cooked rice with some more freshly chopped coriander

Yes.

I am one of those people obsesed with coriander.

Sorry not sorry :)