Vegan Potato Curry (Gluten-free)

• porzioni: 4 servings
• tempo totale: 25 minutes

Ingredienti

2 cloves garlic (minced)

1/2 large onion (chopped)

1 tbsp tomato paste

5 oz fresh tomatoes (chopped, around 5 medium tomatoes)

14 oz potatoes (chopped)

1 can coconut milk (14 oz)

1 tbsp curry powder

1 tsp turmeric

1 tsp garam masala

1 cup spinach

1/2 cup green peas (fresh or thawed from frozen)

salt and pepper (to taste)

rice, to serve

Istruzioni

Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.

Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.

Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.

At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice.

Nutrizione

• Calorie: 290 kcal
• Grassi Totali: 21 g
• Grassi Saturi: 18 g
• Sodio: 64 mg
• Carboidrati Totali: 23 g
• Fibra Alimentare: 5 g
• Zuccheri Totali: 3 g
• Proteine: 6 g