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
Preheat the oven to 200°C.
Scrub the potatoes clean with a vegetable brush or peel them.
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.
Add the green peas and the jar of curry sauce.
Simmer for 15-20 minutes, until potatoes are soft. Add water if the sauce thickens too much.
Meanwhile, heat the naan in the oven for 3 minutes.
Finely chop the coriander and red peppers.
Divide the curry between 2 bowls. Garnish with coriander and red peppers.
Serve with naan.
Do you eat gluten free? Then serve this curry with rice.