Dinner Recipe

Potato & Courgette Curry

potato and courgette vegan curry recipe

Ingredients:

2 courgettes

1 large red onion

3 cloves garlic

1 small red chilli

1 large baking potato

1 pouch of Tilda Wholegrain Pilau Basmati Rice

1 400g tin chopped tomatoes

200g block coconut cream

300ml boiled water

1 tbsp curry powder

1/4 tsp salt

2 curry leaves / bay leaves

½ tsp turmeric (optional)

A drizzle of olive oil

 

Fresh coriander and toasted seeds to garnish

 

Method:

Fill the kettle and boil it in preparation

Finely chop the red onion and add to a large pan with a drizzle of olive oil and fry on a medium heat for 5 minutes

Finely chop the garlic, then add to the pan with the onions for 1 minute

Quickly chop the courgette and potato into bite size chunks (this helps it cook quicker) and add to the pan

Pour in the tinned tomatoes, water, spices and seasoning and bring to a boil for around 6 minutes

Add the coconut cream and stir to create a beautiful golden colour (add a little turmeric if it needs more colour) and leave to simmer (not boil) for a further 5 minutes

While the curry is simmering, unseal the top of the Tilda Wholegrain Pilau Basmati Rice pouch and pop in the microwave for 2 minutes

Taste test the potatoes making sure you can stick a fork through, then when done serve up!

Garnish with fresh coriander and toasted seeds if you fancy, or just enjoy as is - it's delicious

potato and courgette vegan curry recipe
potato and courgette vegan curry recipe

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