Vegan Potato, Pea Curry
Vegan Potato & Pea Curry
This year has seen a lot of changes for me, all for the good I might add. I have gone from being kind of healthy (I used to think so anyway) to a lot healthier in general. For many years I had actually been a vegetarian without saying it out loud, then at the beginning of the year I decide to stop dipping my toe in the water and jump in. So in January I completely went vegetarian, my hope was that I would start cooking more and increase my understand of food with the aim of going vegan, and I am happy to say just over a week ago I achieved it.
Again, like before I had been making the change throughout the year, but the crux for me was cheese, once I tasted the vegan cheese, there was no going back. Dairy free cheese is really good. My aim here is to catalogue all of the recipes I have been creating over the past year here online, now that I have fine tuned them.
The first one being the vegan potato pea curry, my hubby’s favourite, which is quite a triumph as he is a chef and I was not the best cook in the world. This actually did change for me when I didn’t have to cook meat anymore, an unexpected and happy side effect. On a side note my hubby also became vegetarian and vegan at the same time, which was a huge jump for him as he was a meat eater right up to the last day.
Vegan potato pea curry with rice ingredient:
1 medium onion, chopped
1 sweet red pepper, sliced
1 yellow pepper, sliced
bowl of frozen peas
6/7 medium potatoes for boiling
100g cashew nuts
2 tsps garam masal
2 tsps turmeric
2 tsps cumin
pinch of salt
1 cube veg stock
1 tin organic chopped tomatoes
1 cup water
Small amount of olive oil
I like to prep all the ingredients first before I start assembling the dish together.
Firstly peel and cut the potatoes into bite size chunks and power boil. Rinse with cold water to cool down when ready and leave aside. Don’t let the potatoes go mushy as you will want them to be bite size in the curry.
Chop the onion and slice the peppers, I like to slice one of the peppers into chunky pieces.
Mix the stock cube with warm water in a small glass until it is completely dissolved.
Measure out the garam masala, turmeric and cumin onto a plate.
Blend 1 cup of water, the cashew nuts, the salt, pepper and garlic together. I used a NutriBullet to blend everything.
Lightly fry off the onions in olive oil until they are golden in colour.
Mix in the spices.
Add the stock cube mixed in water.
Mix together and add the tomato paste to create the base for the curry.
Next add the peppers and fry off for a few minutes, coating with the curry base.
Add the tin of tomatoes and cook for a bit.
Next add the cashew sauce, mix and cook for a bit.
Finally add the potatoes and peas, gently mix through the curry and simmer for 10 mins.
One of the things I found hit and mix when I cooked it was rice, even with the rice cooker we had. That was until the hubby told me about an easy way to do it in the microwave, and pretty much since then it had been perfect each time I make it.
Place the amount of rice you want in a microwave proof dish and rinse the rice until the water pretty much runs clear.
Cover the rice with water measuring the length of your thumb nail above the rice.
Place in the microwave at 750 and cook for 9 mins.
Open and mix the water and the rice together, place back in the microwave and cook for another 9 mins.
Then the rice is ready.
Finally plate up and eat. Optional: I added a little bit of onion chutney at this stage.