#Gujarati-style pea, potato and tomato #vegan #curry
A super simple #healthy, vegan dish that takes no longer than 10 minutes to cook from scratch! It’s my go-to dish for days when I’m pressed for time and need a #quick healthy hot meal to feed my family!
.
I prefer to have this #curry it with flatbread (I’m not a rice person), but my family loves it with rice...
#Gujarati-style pea, potato and tomato #vegan #curry
A super simple #healthy, vegan dish that takes no longer than 10 minutes to cook from scratch! It’s my go-to dish for days when I’m pressed for time and need a #quick healthy hot meal to feed my family!
.
I prefer to have this #curry it with flatbread (I’m not a rice person), but my family loves it with rice...
Open in Cookpad AppSteps
- 1
In a pan, heat the cooking oil. As the oil comes to temperature, add the black mustard seeds.
- 2
As the mustard seeds start to spit, add the chopped potatoes and water. [This will stop further sizzle]
- 3
Now add the dry spices (turmeric, chilli powder, ground cumin and coriander) and season to taste. Stir the mix, cover with a lid and cook for a couple of minutes on medium heat.
- 4
Now add the tomatoes, stir, cover with a lid and cook on medium heat until the potatoes are cooked.
- 5
You can also add the peas at this stage, however I like to cook the peas in microwave (for 2 minutes) and toss them in once the potatoes are cooked, so that they retain their lovely green colour!
- 6
Add a pinch of sugar, stir and take off the heat. Serve warm with rice or flatbread...
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