You wouldn’t think that perogies and curry would go together, but the result is scrumptious. The outside of the perogies soak up the curry flavour, while the inside potato and onion mixture doesn’t change.
Prep Time: 10 minutes
Cook Time: 20 minutes
1 small onion, chopped
1 tbsp hemp oil
2 tbsp Pataks Korma Curry Paste
1 tsp tumeric
1 tsp cumin, coriander (optional)
2 cups So Nice soy milk or coconut milk
12 frozen Potato and Onion perogies
1 cup frozen green peas
Make sure you use plain potato and onion perogies as potato and cheddar cheese just doesn’t work with curry.
Start as you would any other indian dish and fry the onions in oil. Once the onions have softened add the Pataks, then slowly add the soymilk to build a creamy sauce.
The tumeric can be added anytime after the soymilk. Add the cumin and coriander at the same time. These are not necessary but will give more curry flavour to the dish, without adding any heat.
Once the sauce is bubbling the perogies can be added. Cook until they are cooked through, which generally should be when they give easily to the spoon. This will probably take 8 – 12 minutes depending on the perogies.
The green peas can be added once the perogies are finished as they only take a couple of minutes to cook.