Creamy Coconut and Green Pea Vegan Curry

• 2 tbsp coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp chili powder (optional, mild for kids)
• 2 medium potatoes, peeled and diced into small cubes
• 1 1/2 cups frozen green peas
• 1 (14 oz) can coconut milk (full fat for creaminess)
• 1 cup vegetable broth or water
• Salt to taste
• Fresh cilantro leaves for garnish (optional)
• Cooked basmati rice or naan bread to serve

Instructions

1. Heat the coconut oil in a large skillet or saucepan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Stir in garlic and ginger; cook 1-2 minutes until aromatic.
3. Stir in turmeric, ground coriander, garam masala, and chili powder. Cook spices with onion mixture for 1 minute, stirring constantly to avoid burning.
4. Add diced potatoes, stirring well to coat with the spices. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until potatoes are tender.
5. Pour in the coconut milk, stir to combine, and add the frozen peas. Simmer uncovered for another 7-8 minutes until the sauce thickens slightly and peas are cooked through.
6. Season the curry with salt to taste. If desired, garnish with fresh cilantro leaves before serving.
7. Serve warm over basmati rice or with warm naan bread for a complete meal.

Chef tips

• For a quicker version, use frozen diced potatoes or pre-cooked potatoes.
• Adjust chili powder according to your child's spice tolerance or omit for a milder taste.
• If coconut milk is too rich, substitute half with unsweetened almond milk, but the curry will be less creamy.
• You can add other veggies like diced carrots or chopped spinach for extra nutrients; add these along with the potatoes or peas.