January Tesco magazine vegan recipes

Pea and potato curry

  1. Rinse 300g long-grain rice in a sieve until the water runs clear. Tip into a lidded saucepan with 600ml water. Bring to the boil, then reduce the heat to low, cover and cook for 10–12 mins until tender and the water has been absorbed. Set aside with the lid on.
  2. Meanwhile, thinly slice 2 onions. Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry the onions for 6–8 mins until lightly golden and tender.
  3. Crush 2 garlic cloves; deseed (optional) and finely chop 1 chilli. Add these and 2 tablespoons medium curry powder to the pan and fry for 2–3 mins more, then add 2 x 400g tins chopped tomatoes and half a tin of water. Simmer for 10 mins, stirring frequently, until thickened slightly.
  4. Slice 250g fresh greens, removing any thick stalks. Drain a 567g tin of new potatoes and halve any large ones. Stir the greens into the pan and allow to bubble for 3 mins or until just wilted, then add the new potatoes and 250g frozen peas. Cook for another 5–6 mins until piping hot. Season well and add a splash more water to coat the veg if needed.
  5. Roughly slice 4 spring onions and chop 10g fresh coriander. Scatter the spring onions and coriander over the curry. Fluff up the rice with a fork and serve with the curry, with lemon wedges to squeeze over.

Pea and potato curry

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