This is fantastic after a long day – simple, affordable and easy to make. It’s a goody to have up your sleeve for brain-fade evenings.
Recipes, styling and photography Sarah Tanner
Serves 4
4 cups potato, cubed, not peeled if organic
coconut oil, for frying
½ white onion, chopped
2 garlic cloves, crushed
knob of ginger, peeled and finely diced
1 tsp curry powder
½ tsp cumin powder
½ tsp ground coriander
¼ tsp turmeric
pinch of chilli flakes
salt and pepper, to taste
1 cup Ceres Organics
Coconut Cream
4 naan breads, or tortilla wraps
4 cups cooked basmati rice, to serve
To serve
chopped red cabbage, fresh coriander and a squeeze of lime
Boil the potato until soft and set aside.
Meanwhile, heat a little coconut oil in a pan and cook the onion until soft and translucent.
Add the garlic, ginger and spices, stir through and season to taste.
Add the coconut cream and simmer for around 5 minutes. Stir the cooked potato through the curry sauce until coated.
Warm the naan and serve with the cooked rice and potato curry, topped with red cabbage, fresh coriander and a squeeze of lime.
Sarah Tanner is a busy mum, entrepreneur and passionate vegan. Her mission is to help people see that being a little more vegan is not only possible but also delicious! Recipe creator, stylist and photographer, Sarah is a one-stop-shop for all things vegan. For more visit sarahtanner.co.nz
