Photo credit: nettsu / / CC BY-NC-ND

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.

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