Serves 4, <40 minutes
This dish is quick when you already have the rice cooked. You can also save time and add nutrition by not peeling the potatoes.
4 medium potatoes, chopped
1 onion, diced
1 Tbsp oil
1 Tbsp Indian curry paste
1/2 cup (120 ml) of water
2 cups (300 g) green vegetables, such as peas, green beans or spinach, chopped
2 tomatoes, chopped
2 tsp lemon juice (optional)
4 cups (700 g) cooked brown rice (see recipe)
Boil or steam potatoes for 15 minutes.
In a separate pot, sauté onion, oil and curry paste until onion is browned. • Stir in vegetables, potatoes, water and tomatoes, and cook gently until tender.
Sprinkle with lemon juice and serve over generous portions of brown rice.
Variations: Add cooked chickpeas or lentils for an extra hit of protein. Cauliflower is a nice addition. This dish also goes well with rotis or chapattis.
*Note: if you can’t find curry paste for sale, try our recipe.