Friday, 22 July 2016

Pea, Potato, Spinach and Vegetable Curry Recipe

It was recently Great British Pea Week, and to celebrate Bird's Eye challenged me to come up with a recipe using their peas. So armed with a bag of their finest garden peas I came up with a quick and easy family meal. Frozen peas are really convenient and versatile, perfect for keeping in the freezer. Just one serving of freshly frozen garden peas and petits pois contains as much vitamin C as two large apples, more fibre than a slice of wholemeal bread and more vitamin B than a pint of whole milk – just 80g is equivalent to one of your 5 a day, making them a healthy choice.


Pea, Potato, Spinach and Vegetable Curry

1 tablespoon coconut oil
1 medium onion chopped
2 cloves garlic minced
1 teaspoon curry powder
1 teaspoon turmeric
1 can of coconut milk
1 can of chopped tomatoes
8 new potatoes quartered
2 carrots sliced
1/4 red pepper chopped
1/4 head of cauliflower cut into florets
1 sweet potato chopped
4 mushrooms sliced
4 cubes of frozen spinach
1 cup of frozen peas

Heat the oil in a pan.
Add garlic and onion and gently fry for 5 minutes.
Add spices and fry for 2 further minutes.
Pour in the coconut milk and tomatoes.
Throw in all the vegetables.
Simmer for 25 minutes until the vegetables are tender.
Add extra water if it needs it during the cooking process.
Season with a little salt and pepper to taste.

This curry showcases the fresh taste of the ingredients and can be adapted to use your family's favourite veggies both fresh and frozen. It is packed with plant based nutrition and makes a delicious summer supper.

vegan recipe


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