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Trying to cut down on your meat consumption? You’ve come to the right place!
With many of us trying to ethically source our food and become more environmentally conscious, we’re here to provide you with some plant-based inspo that will help you keep on top of your meat-free Mondays.
This week, we bring you a coconut-y potato and pea curry, perfect for a cold autumnal evening.
Ingredients
- 500g Charlotte potatoes, chunked
- 150g mangetout/sugar snap peas
- 150g garden peas
- 100g broccoli (or any other left over veg)
- 2 cloves garlic, minced
- 1 chilli, chopped
- Thumb of ginger, peeled and minced
- 1 lemon, segmented
- Handful coriander
- 2 teaspoons cumin
- 2 teaspoons chilli powder
- 4 teaspoons curry powder
- 4 teaspoons garam masala
- 1 tin chopped tomatoes
- 1 tin coconut milk
- Glug of olive oil
Method
- Boil the potatoes in a large pan of water for about 15 minutes, or until tender.
- While the potatoes are boiling, heat the oil in a large pan over a medium heat and add the garlic, chilli and ginger. Season with the cumin, chilli powder, curry powder, garam masala, salt and pepper. Cook for a couple of minute.
- Add the chopped tomatoes and coconut milk and simmer.
- When the potatoes are tender, drain them and then add them to the curry sauce. Then add the peas, mangetout and broccoli and cook for a few more minutes.
- Serve up and garnish with coriander and a squeeze of lemon.
And there you have it – an easy, nutritious meal ready within 40 minutes.
If you try out this recipe, don’t forget to tag us on Instagram. Happy cooking!
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