Indian, Potato Vindaloo Curry Recipe With Green Peas
A delicious and aromatic curry made with potatoes and green peas. Perfect for batch cooking.
Equipment
- large, non stick pan
- Saucepan
- Chopping board
- Chopping knife
Ingredients
- 4 balled fist sized potatoes Cut into about 6 pieces each.
- 1 large onion thinly sliced.
- 3 cups green peas Frozen work well.
- 2 cups soy milk Unsweetened, preferably organic without thickeners or preservatives. Can be subbed for oat, almond or coconut milk.
- 1.5 cups vegetable stock
- 6 cloves garlic crushed
- 2 tbsp tomato paste
- 2 heaped tsp Vindaloo curry powder
- 2 heaped tsp turmeric powder
- 1 tsp ginger powder
- Cracked black pepper
- 1 tsp brown sugar or coconut sugar.
Instructions
- Firstly, get your chopped potatoes on to steam or boil as you will need these FULLY cooked before you add them to your curry. You can leave skins on for whole foods plant based version.
- Fry in a non-stick your finely sliced onions and garlic until translucent and quite caramelised. Keep adding splashes of hot water as you go to prevent sticking and to help with caramelisation. This process will take around 15 minutes.
- Now add your spices of black pepper, Vindaloo, turmeric and ginger and dry fry for a further minute to help bring out the flavour of the spices.
- Next add your fluids, green peas and tomato paste and bring to a simmer, stirring frequently.
- Cover and simmer on a very low heat for around 10 minutes. Keep checking that your curry is not boiling hard or sticking.
- Add your fully cooked potatoes and stir gently so that you don't break them up. Make sure the whole thing is piping hot and serve with brown rice and other condiments of choice.