Name: Spicy Vegan Potato Curry
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Potatoes, peeled and cubed - 4; Vegetable oil - 2 tablespoons; Yellow onion, diced - 1; Garlic, minced - 3 cloves; Curry powder - 4 teaspoons; Garam masala - 4 teaspoons; Ground cumin - 2 teaspoons; Salt - 2 teaspoons; Fresh ginger root, peeled and minced - 1 (1 inch) piece; Cayenne pepper - 1 ½ teaspoons; Garbanzo beans (chickpeas), rinsed and drained - 1 (15 ounce) can; Peas, drained - 1 (15 ounce) can; Diced tomatoes - 1 (14.5 ounce) can; Coconut milk - 1 (14 ounce) can

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Vegan Potato Curry

1. Potatoes, peeled and cubed - 4

2. Vegetable oil - 2 tablespoons

3. Yellow onion, diced - 1

4. Garlic, minced - 3 cloves

5. Curry powder - 4 teaspoons

6. Garam masala - 4 teaspoons

7. Ground cumin - 2 teaspoons

8. Salt - 2 teaspoons

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

10. Cayenne pepper - 1 ½ teaspoons

11. Garbanzo beans (chickpeas), rinsed and drained - 1 (15 ounce) can

12. Peas, drained - 1 (15 ounce) can

13. Diced tomatoes - 1 (14.5 ounce) can

14. Coconut milk - 1 (14 ounce) can

How to cook deliciously - Spicy Vegan Potato Curry

1. Stage

Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.

2. Stage

Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.

3. Stage

Add cooked potatoes, garbanzo beans, peas, and tomatoes. Pour in coconut milk; bring to a simmer and continue cooking for 5 to 10 minutes.