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Spicy Vegan Potato Curry

  • 6servings
  • 30minutes
  • 407calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 potatoes, peeled and cubed

  2. 2 tablespoons vegetable oil

  3. 1 yellow onion, diced

  4. 3 cloves garlic, minced

  5. 2 teaspoons ground cumin

  6. 1 1/2 teaspoons cayenne pepper

  7. 4 teaspoons curry powder

  8. 4 teaspoons garam masala

  9. 1 (1 inch) piece fresh ginger root, peeled and minced

  10. 2 teaspoons salt

  11. 1 (14 1/2 ounce) can diced tomatoes

  12. 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

  13. 1 (15 ounce) can peas, drained

  14. 1 (14 ounce) can coconut milk

Instructions Jump to Ingredients ↑

  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

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