This is a really quick and simple curry, which is easy to throw together as a midweek supper or as an accompaniment to a larger feast, from a few store cupboard, fridge and freezer staples.
Garlic and fresh ginger keep for quite a while in the fridge, while tinned tomatoes and coconut milk keep forever, and I usually try to make sure I have some kicking around for when the urge for a curry takes ahold: this is quicker than a takeaway and really healthy.
Serve with some wholegrain basmati rice, adding a good handful of frozen chopped spinach for the last 3 or 4 minutes of cooking time to further boost the fibre content of this low fat, high fibre and low GI tasty meal.
The recipe serves 4 as a main.
Ingredients
- 500 grammes new potatoes cut into bite sized pieces
- 2 large onions finely chopped
- 3 cloves crushed garlic
- 3 cm piece of fresh ginger peeled and grated
- 2 tsp ground cumin
- 1/2 - 2 tsp cayenne pepper according to taste
- 4 tsp curry powder mild, medium or hot
- 4 tsp garam masala
- 1 tsp Salt
- 400 grammes tinned chopped tomatoes
- 400 grammes tinned reduced fat coconut milk
- 500 grammes frozen peas
- 1 tbsp sunflower oil
Instructions
- Chop the onions and start softening in a large pan coated with Frylight.
- While the onions are softening, chop the potatoes and cook until tender (about 10 or 15 minutes depending on your idea of bitesized!)
- Meanwhile, peel your garlic and ginger (grating the latter) and measure out the dry spices.
- Drain the potatoes, then add the oil, garlic and ginger to the onions for a minute or two, before tipping in the dry spices and stirring for two minutes more.
- Add the tomatoes and coconut milk, bring to a boil and then tip in the potatoes and peas. Bring back to the boil, lower heat and simmer for 10 minutes.
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