Potato Coconut Curry
- 4 cloves garlic
- 1 Tbsp ginger grated
- 1 large onion thinly sliced
- 1 tsp ground coriander
- 1 cup light coconut milk
- 1 cup plant milk
- 600 g potatoes peeled and diced
- 300 g firm tofu cubed
- 4 Tbsp tamari low-sodium
- 1 tsp salt
- 2 tsp brown sugar
- 2 Tbsp curry powder
- 1 cup vegan chicken stock I use Massel brand
- 2 cups frozen baby peas
- Start by prepping the ingredients.
- In a large pot with a splash of water, sauté the garlic and ginger for a few minutes. Add additional water one tablespoon at a time to prevent sticking.
- Add onion and saute until translucent, again adding water to prevent as needed to prevent sticking.
- Add ground coriander and sauté for a minute.
- Add coconut milk and soy milk, and stir until thoroughly combined.
- Then add potatoes, tofu, tamari, salt, sugar, and curry powder. Stir and bring to the boil.
- Add vegetable stock, bring to the boil, then reduce to a simmer.
- Simmer with lid on for 20 to 25 minutes, until potato is fork tender to your liking, stirring occasionally. The potato and tofu should be barely submerged, top up with additional water to ensure it cooks evenly.
- Stir in the frozen peas about five minutes before you serve.
- Serve piping hot with naan and/or rice. Enjoy!
Photos by Amber Asakura
Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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