Coconut and potato curry

• 1 tbsp Essential Vegetable Oil
• 1 onion, finely sliced
• 2 clove/s garlic, finely chopped
• 700g Waitrose British Maris Piper Potaoes, peeled and cut into 2-3 chunks
• 1 medium cauliflower (about 800g), in small florets
• 1 tablespoon garam masala, 1 teaspoon coriander, 1 teaspoon turmeric, 1 tablespoon cumin seed
• ½ tsp fine salt
• 200g frozen Essential Garden Peas
• 160ml can Essential Coconut Cream
• Coriander leaves, sliced green chilli and lime wedges, to serve (optional)

 

• Heat the oil in a large saucepan over a medium-high heat. Add the onion and garlic then fry for 2-3 minutes until starting to soften. Meanwhile, rinse the cut potatoes well, shuffling them in a bowl of cold water to release as much starch as possible; set aside.
• Add the spices and salt to the onions and fry for 1 minute more, then add the potatoes, turning to coat in the spices. Add 250ml cold water, bring to the boil then lower to a brisk simmer for 20 minutes, stirring regularly to make sure the potatoes cook evenly.
• Stir in the peas and coconut cream then simmer for 3-4 minutes more. Serve with the coriander, green chilli and lime wedges, if using. Some flatbreads or steamed rice would go nicely, too.