Vegan Peas Potato Curry
An easy and creamy Indian spiced Creamy Peas Potato Curry that comes together in just minutes. This is a great recipe to put together in a hurry for weeknights. Serve with rice or naan. Vegan, soy-free, gluten-free, can be nut-free.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Curry
Cuisine: Indian, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 207kcal
- 15-20 cashews (soaked in water for about 15 minutes, then drained) You can skip the cashews to make this nut-free.
- 3 medium potatoes (diced)
- 1 cup green peas (frozen or fresh are fine)
- ½ cup tomato puree
- 1 teaspoon cayenne
- ½ teaspoon turmeric (optional)
- ½ teaspoon amchur (dry mango powder)
- 8 oz coconut milk
- 1 tablespoon avocado oil or any neutral oil
- Salt to taste
- 8-10 basil leaves or 2 tablespoon cilantro, chopped (optional)
Heat oil in a saucepan.
Add the cashews and potatoes and stir fry until golden
Add the peas and stir. Add a few tablespoons of water, cover the pot and cook until the vegetables are tender. If the potatoes start to stick, add a little more water.
Once the veggies are cooked, add the tomato puree and powdered spices.
Cook, stirring occasionally, for five minutes.
Add the coconut milk and salt to taste. Add vegetable stock or water if you want to thin out the curry.
Turn off the heat before the coconut milk comes to a boil. Garnish with basil or cilantro, if using, and serve hot.
Calories: 207kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Potassium: 709mg | Fiber: 5g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 24.8mg | Calcium: 49mg | Iron: 5.8mg