Potato & Coconut Curry
By: Michael Kitson
Published: Thursday, October 6, 2016 - 1:44am

Ingredients




3      tbsp coconut or neutral oil
2	medium white onions, finely chopped
4	cloves garlic, finely chopped
1	thumb (approx 3 tsp) ginger, finely chopped
1-3	green chillies (depending on your heat preference. Deseed for further heat reduction.)
1	tbsp ground cumin
2	tsp turmeric
2	tsp ground coriander
1	tbsp peanut butter
1	large or 2 medium tomatoes, diced
5	medium button mushrooms, chopped
1-2	large potatoes depending on how big they are (you can use sweet potatoes if you'd prefer, too. Just increase the cooking time by 15-20 minutes), chopped into bite size cubes
1	400ml/14oz can coconut milk
1	large handful baby spinach leaves
1	tsp garam masala
¾	tsp salt
1	good grind of black pepper
1	handful fresh coriander

Preparation

1 In a large saucepan, heat the oil over a medium-high heat. 2 Reduce heat to medium, add the onions and cook for 10 minutes, stirring so they don’t burn. 3 Add the garlic, ginger and chillies and cook for a further 5 minutes. 4 Now add all the cumin, turmeric, ground coriander and peanut butter and stir until mixed in. 5 Add the tomatoes and cook for 2 minutes, then add the mushrooms, mix in, and cook for a further 2 minutes. 6 Add the potatoes and cook for 2 minutes. 7 Add the coconut milk, bring to a boil, then reduce to a simmer. Simmer for approximately 20 minutes, or until the potatoes are cooked through. If using sweet potatoes instead, they will take longer. 8 Add the spinach leaves and stir them in so they wilt. 9 Stir in the garam masala, salt and pepper. Add a good squeeze of lemon, too. 10 Ladle into bowls and garnish with fresh coriander. Serve alongside rice, poppadoms and/or naan bread.

About

Warming potato and coconut curry. Vegan, packed full of goodness yet still so delicious.