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Simple Pea and Potato Curry [Vegan, Gluten-Free]
This spring-inspired curry is incredibly simple, tantalizingly delicious, and hearty as well. The fresh (and frozen peas) are combined with tender fingerling potatoes and then simmered in a rich creamy curry that is charged with garlic, onions, and a complex bouquet of spices.
Ingredients You Need for Simple Pea and Potato Curry [Vegan, Gluten-Free]
How to Prepare Simple Pea and Potato Curry [Vegan, Gluten-Free]
- Heat the coconut oil in a large pot over medium heat.
- Add in the onions and stir them to coat. Sweat out the onions until soft, this takes about 5 minutes, stirring often to prevent burning.
- Add the spices and salt and continue cooking the mixture, adding splashes of water as needed if things get dry.
- Cook the onions and spices together for 5-10 minutes. Add in the garlic and stir it to coat.
- Add the potatoes and stir everything again.
- Add the coconut milk and water and bring it to a boil, then cover the pot and simmer it for 20-25 minutes, until potatoes have softened.
- Simmer it, uncovered, for another 10 minutes or until it's thickened.
- Add in the fresh peas and simmer them for 5 minutes.
- Add in the frozen peas and simmer for a few minutes.
- Stir in the black pepper and chili paste/hot sauce if you're using it.
- Taste the curry and adjust the seasoning as needed.
- Serve it with sliced green onions, fresh cilantro, and a squeeze of lime juice.
- While the curry is simmering make the basmati rice. Place rice in a small sauce pot with a pinch of salt. Boil a kettle of water and measure out 2 1/4 cups boiling water then pour it over the rice. Bring to simmer, then cover and reduce to a minimum for 15 minutes.
- Remove it from the heat and let sit for 5 minutes, then fluff it with a fork.
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