Indian curry with potato and pea

Vegan
Asian
Do you want to put an Indian curry full of herbs and vegetables on the table in no time? You really don't need to do much for this meal. That's ideal if you have little time or little inspiration.
DinnerCurry2-3 servings25 minutes preparation
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This is what you need

Coconut oil (deodorised)1 tbsp
Onion1 medium
Potatoes200 g
Green peas100 g
Ready-made Indian curry sauce1 jar
Naan plain1 pack
Fresh cilantro2 little hand
Spicy red peppers5

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Preheat the oven to 200°C.
  2. Scrub the potatoes clean with a vegetable brush or peel them.
  3. Cut into 1 cm cubes. Finely chop the onion. Heat the coconut oil in a wok or frying pan. Saute the onion for 1 minute. Add the potatoes and fry for 5 minutes.
  4. Add the green peas and the jar of curry sauce.
  5. Simmer for 15-20 minutes, until potatoes are soft. Add water if the sauce thickens too much.
  6. Meanwhile, heat the naan in the oven for 3 minutes.
  7. Finely chop the coriander and red peppers.
  8. Divide the curry between 2 bowls. Garnish with coriander and red peppers.
  9. Serve with naan.

Tip(s)

  • Do you eat gluten free? Then serve this curry with rice.