Friday, 21 April 2017

Mushroom, Pea and Potato Curry

mushroom pea and potato curry

When introducing people to healthy eating, I often recommend curries because they're associated with a treat (e.g. a takeaway), tend to be naturally free from common allergens yet are full of flavour. This one is great for beginners because it's easy to make as well as being affordable. I find that, as is often the case with curries, this tastes best the day after it's made and the flavours have had a chance to infuse and develop- making it ideal for meal prep! As the curry already contains carbs thanks to the inclusion of potato, I tend to serve this with quinoa instead of traditional rice.

Three great health benefits: anti-inflammatory, boosts immunity, beneficial for bone health

Serves 3 as a main dish or 4 as a side

Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
1 inch piece ginger, grated
1 tbsp ground coriander
1 & 1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4- 1/2 tsp hot chilli powder (depending on taste)
350g potato, cubed
250g chestnut mushrooms, halved/ quartered
300g frozen peas
1 x 400g tin chopped tomatoes
500ml water
Sea salt and black pepper

Method:
1) Heat the coconut oil in a saucepan over a medium heat. Add the onion, followed by the ginger and fry lightly until softened.
2) Next add the spices - ground coriander, cumin, turmeric and chilli- along with a splash of water to form a paste. Add the potato and stir.
3) Add the chopped tomatoes and mushrooms, and remaining water (I usually pour the water into the tomato tin to avoid any wastage). Season with salt and pepper. Stir to combine. Reduce heat and simmer for 15 minutes.
4) Finally, add the peas and cook for a further 5 minutes.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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