Super Simple Potato Curry  [Vegan]

Super Simple Potato Curry [Vegan]

Serves 4
Cooks in
Preparation Time


1 tablespoon coconut oil
2-3 cloves garlic, minced
1 cup field fare frozen diced onion
4 small potatoes or 2 medium/large potatoes
1 13.66-ounce can full-fat coconut milk
1 cup diced tomatoes
1 cup field fare frozen peas
1/4 teaspoon red pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon grade B maple syrup
1 tablespoon fresh minced ginger

1 tablespoon coconut oil2-3 cloves garlic, minced1 cup field fare frozen diced onion4 small potatoes or 2 medium/large potatoes1 13.66-ounce can full-fat coconut milk1 cup diced tomatoes1 cup field fare frozen peas1/4 teaspoon red pepper1 teaspoon curry powder1 teaspoon turmeric1 teaspoon salt1 teaspoon grade B maple syrup1 tablespoon fresh minced ginger

Add 1 tablespoon coconut oil to large skillet on medium heat. Add minced garlic.
Once garlic is fragrant, add diced onion and cook until starting to turn translucent, about 5 minutes.
Add coconut milk, diced tomatoes, and spices. Stir to combine.
Bring to a low simmer and add potatoes.
Cover and let simmer on low/medium until potatoes are softened, 10-15 minutes.
Add frozen peas, stir, and let sit for 5 minutes.
Stir again and serve. Store leftover in airtight container for up to 1 week.


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