Vegan potato curry

Friday, 24 February 2017

Woke up with my cold being even worse than yesterday. I don't have time to be sick! When do you ever have time to be sick really? It's not too bad though, went to uni for a lecture today anyway.

Tonight's just going to be a night in so that I'm more alert tomorrow. Probably going to eat some of this potato curry that I've been eating all week. You know I love making big batches in the beginning of the week so you simply can heat it up the rest of the week and save some time.

//  Min förskylning var ännu värre när jag vakande upp imorse. Jag har inte tid att vara sjuk! Fast vem har egentligen någonsin tid att vara sjuk? Jag kunde ju i alla fall dra mig iväg på en föreläsning, så det är inte allt för farligt.

Ikväll blir dock bara en kväll hemma så att jag är piggare i morgon. Kommer förmodligen äta lite av den här potatis curryn som jag ätit nästan hela veckan. Ni vet ju att jag gillar att göra stora satser av någonting så att man enkelt kan värma upp det resten av veckan för att spara lite tid. 

I've shared other curry recipe's on the blog before – but I just can't get enough of them. There are so many variations to make! This one turned out successful as well. I've got potatoes, peas, chickpeas and spinach in it. Also, it's a lot creamier than it looks in the picture. Let me know how it turned out if you try this one out!

//  Jag har fler recept på currygrytor på bloggen förut – men jag kan inte få nog av de. Det finns så många variationer att göra! Den här blev också väldigt god. Jag hade i potatis, ärtor, kikärtor och spenat. Måste också säga att den är mycket krämigare än den ser ut på bilderna. Säg gärna hur det blev om ni provar på att göra den!


Ingredients
- 4-5 potatoes
- 3 dl peas
- 1 can of chickpeas
- 150 g spinach
- 1 yellow onion
- 2 garlic cloves
- 2 tsp curry powder
- 1 tsp ginger powder (or fresh ginger, but this was what I had at home)
- 1 tsp cinnamon
- 1 tsp paprika powder
- 1 tsp of chili flakes (more or less depending on how hot you want the curry to be)
- Sea salt after taste
- Fresh coriander

Vegan potato curry

1. Start out with preparing by preparing the potatoes by peeling them and cutting them into cubes. Put aside. Then finely chop the onion and garlic.

2. Saute the onion in a pot with some water for a couple of minutes until soft before adding the garlic and all spices. Stir around and add a little more water if needed.

3. Add the potatoes and stir around so that they're coated in the spices before adding the peas and coconut milk. Let boil on a medium heat under a lid.

4. Drain and rinse the chickpeas and add to the pot as well. Let boil for another couple of minutes.

5. When the potato is soft, add the spinach and some coriander and stir down into the stew. Add some extra fresh coriander on top when serving.

6. Serve with rice, quinoa or naan bread.

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