We’ve rustled up this Indian-inspired vegan potato curry with hints of coconut and ginger to warm up even the greyest day.

• 1 Tbsp coconut oil
• 2-3 cloves garlic, minced
• 1 medium onion, diced
• 1 can coconut milk
• 1 cup diced tomatoes
• 1 Tbsp fresh minced ginger
• ½ tsp cayenne pepper
• 1 tsp curry powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• 4 potatoes, peeled and cubed
• 1 cup frozen peas

To serve:

• Cooked basmati rice, homemade naan bread or rotis
• Fresh coriander

METHOD

1. Heat coconut oil in a large frying pan on medium heat, add garlic and onion and cook for 5 minutes.
2. Add coconut milk, tomatoes and spices and stir to combine.
3. Bring to a low simmer and add the potatoes. Cover and let simmer until potatoes are softened, 10-15 minutes.
4. Add frozen peas, stir, and let sit for 5 minutes.
5. Serve with cooked basmati rice and fresh coriander. This tastes even better the next day!

Recipe adapted from One Green Planet.