Vegan Potato and Coconut Curry

Prep time: 0-5 mins
Cook time:15-20 mins
Difficulty: Easy

Ingredients:

  • Aldi Spicy Mini Potatoes (any baby potatoes will be fine, just add paprika to the dish and pre cook the potatoes if not already).
  • 1x can of tinned Tomatoes
  • Frozen mixed peppers
  • Spinach fresh or frozen is fine
  • 3 small cloves of garlic, crushed or chopped finely
  • 1x tin of kidney beans
  • 1/4 of a tube of tomato puree
  • Flaked coconut chips
  • Seasonings such as salt, pepper and a squirt of ketchup – YES, you read that right 🙂

Method:

  1. Add the potatoes and garlic to a wok and gently simmer on a low heat.
  2. Next you can add in your mixed frozen peppers, at the quantity you desire and simmer until softened.
  3. Now add your tinned tomatoes to the wok and stir through, upping the heat slightly to allow the potatoes to heat through nicely.
  4. The next step is to add the tin of kidney beans to the wok and any seasoning you desire. For this dish I added Salt, Pepper, Tomato Puree and a squirt of Ketchup to give the dish it’s sweetness.
  5. Now leave the dish to simmer on a low heat for a few minutes before adding in your spinach and stirring through. Remember if your spinach is frozen it will take a minute to wilt.

Serving Suggestion:

For this dish I served it topped with coconut flakes, which you could easily toast in a pan for extra flavour. You may also wish to add some coriander or lime and/or make a plant based pomegranate and mint yogurt- stay tuned for this recipe (coming soon).

Happy cooking and be sure to tag us in your beautiful plant creations at #londonveganist or comment/like this post if you found it inspiring.

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