Ingredients

• 2 cloves garlic minced
• 1/2 large onion chopped
• 1 tbsp tomato paste
• 5 oz fresh tomatoes chopped around 5 medium tomatoes
• 14 oz potatoes chopped
• 1 14 oz can coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 cup spinach
• 1/2 cup green peas fresh or thawed from frozen
• salt and pepper to taste
• rice, to serve

Directions

• Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.
• Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.
• Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.
• At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice.

Notes

• 4-10-25
• I used a Dutch Oven and ghee. I only mention this is because the original recipe was 'vegan'. Use the ghee to sauté the onions & garlic.

Photos