I love to have meat-free evenings or even weeks to get that veggie fix. This is a super simple recipe to make. It goes swimmingly well with a good dollop of cooling cucumber and greek yoghurt. Topped off with a couple of garlic naans. A fantastic immune booster, thanks to all of the ginger, chilli and garlic.
2 Onions, whizzed up
6 Potatoes, Skins left on, cubed
2 Cups Frozen Peas
1 Capsicum, roughly cubed
1 Large Tin of Diced Tomatoes
5 Garlic Cloves
2 Tsp Ginger Paste
2 Tsp Chilli Flakes
1 Tsp Turmeric
1 Tsp Ground Cumin
2 Tsps Keens Curry Powder
1 Tsp Ground Coriander Seeds
1 Tsp Garam Masala
1/2 Tsp Ground Cinnamon
Handful Fresh Coriander Leaves, Finely chopped
3 Heaped Tbsp Greek Yoghurt
1/2 Cucumber, grated
2 Garlic Naans, (pre-made) heated in oven
Salt & Pepper Season
1. In a food processor, get the onion, coriander stalks, 3 garlic cloves, turmeric, cumin, chilli flakes, ginger, coriander seeds, curry powder, garam masala and cinnamon and blitz.
2. Heat a large frying pan or wok with a good splash of olive oil on a medium to hot heat. Add the contents of food processor (the curry paste) and heat until bubbling.
3. Add potatoes and cover in curry paste, heat for a further 5 minutes. Then add tin of tomatoes and capsicum. Heat until potatoes turn soft, should be around 20 minutes, keep stirring. Add peas and cook for a further 5-10 minutes.
4. Whilst curry is cooking. Grab a bowl add the yoghurt, 1 crushed garlic clove and cucumber seasoned with salt and pepper and mix together.
5. Turn oven on to 160c and heat naans for 10 mins in some greaseproof paper to keep it moist.
6. Taste curry and might need a teaspoon of sugar to slightly sweeten. Serve in large pan with a good sprinkling of coriander leaves on top.