Potato and Vegetable Curry

Serves 2
30 mins
This warming and creamy vegetable curry is packed with flavour. With chunky veg and a kick of spice!


4 Small Potatoes

Cooking Oil

1 Onion

1 Clove Garlic

2 tsp Cumin

1 tsp Cayenne Pepper

4 tsp Curry Powder

1 Tin Chopped Tomatoes

1 Tin Chickpeas (Drained)

Frozen Peas

1 Tin Coconut Milk

Salt and Pepper

Let's Cook:

Start by chopping up the potatoes into chunks and cook them in boiling water for about 10 mins. Drain the water and leave them for later.

Add some oil to the pan, put it on a medium heat and start chopping up the onions and garlic. Get them in the pan and after about 5 mins, add the spices.

Mix everything up before pouring in the tomatoes, chickpeas and peas. Also add the cooked potatoes from earlier. Let it cook for another 10 mins.

Crack open the tin of coconut milk and pour in to the curry. Add some salt and pepper, mix everything together and serve it up. It goes great with some rice or maybe a cheeky naan bread.

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