1tablespooncoconut oil(or sub vegetable or rapeseed oil)
1onion, diced
2clovesgarlic, minced
1cm(½ inch) ginger, peeled and minced
1heaped teaspoon curry powder, to taste
1teaspoonground cumin
1teaspoonground turmeric
2carrots, peeled and diced
400g(14oz) potatoes, diced(new potatoes are best as they retain their shape and there’s need to peel them), diced (you can also substitute sweet potatoes)
1tablespoontamari(or soy sauce if not gluten-free)
120ml(½ cup) tinned tomatoes
2tablespoonscornflour (cornstarch)
Salt + pepper, to taste
To serve:
Cooked brown or white sticky rice
Pickled ginger
Salad
Instructions
Heat up coconut oil in frying pan and add onion, garlic and ginger once hot
Fry for about 10 minutes until softened
Add curry powder, cumin and turmeric and fry for a minute until fragrant
Add carrots, potatoes, aubergine, frozen peas, coconut milk, stock cube, agave syrup and tamari, with enough water to cover
Bring to the boil then turn down heat and simmer for around 15 minutes, until potatoes are soft enough to gently pierce with a fork
Add the tinned tomatoes and cook for a further 10 minutes
Dissolve the cornflour in a small amount of water in a separate bowl, before adding to the curry
Stir well and leave to heat gently for a further couple of minutes until the sauce is thickened. If it's still looking too thin, do the same with more cornflour dissolved in water first and if it's looking too thick, add more water
Taste and add salt + pepper
Serve with brown or white sticky rice, pickled ginger, and a side salad
Leftovers keep well covered in the fridge for up to a few days, but they aren’t great to freeze as potatoes can get a little mushy when defrosted