Potato Broccoli and Pea Coconut Curry
This is a simple but delicious mild curry made with coconut milk. I love it with potato, broccoli and peas but like any green vegetables in it. Spinach is great too! Kids will love it because it’s mild and creamy, and coconut milk has a lot of healthy fats so is really good for them. The curry also has loads of carbs, protein, and iron, so is great for giving you energy. I made it as simple and quick to prepare as possible. And it works out quite cheap per portion as well, especially if you get cheaper brands of coconut milk, which you can get in Lidl or in Asian stores.
- Extra virgin olive oil
- 1 onion
- 2 cloves of garlic
- A pinch of chilli flakes
- 1 inch of fresh ginger
- 1 tin of coconut milk
- 2 medium potatoes (or about 8-10 baby potatoes)
- 1 heaped tsp of ground cumin
- 1 heaped tsp of ground coriander
- 1 heaped tsp of ground turmeric
- 1 heaped tsp of mild curry powder
- 1 head of broccoli
- 1 cup of frozen or fresh peas
- 1 handful of fresh coriander plus extra for garnishing
- Sea salt
How it’s made:
- Heat 2 tablespoons olive oil in a large pan over a medium heat.
- Peel and finely dice the onion, and add to the pan.
- Cook for about 5 minutes, stirring occasionally.
- Peel and finely chop or crush the garlic.
- Peel and grate the ginger.
- Add to the pan with the chilli flakes and cook for a further few minutes.
- Add the tin of coconut milk and stir.
- Cut the potatoes into 1.5cm cubes and add to the pan.
- Add the spices and stir.
- Bring to the boil, then lower the heat and simmer for 10 minutes.
- Cut the broccoli into florets. Add to the pan with the peas.
- Simmer for a further 5 minutes, until the potatoes are cooked.
- Finely chop the coriander and add it right at the end of the cooking time.
- If you are giving it to kids, remove their portions now, and then add salt and extra chili if you want to adults’ portions.
- Garnish with fresh coriander and serve with whole grain rice.