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Spicy Vegan Potato Curry

4

60 min

Spicy Vegan Potato Curry

Spicy Vegan Potato Curry Photo 1

Time

60 min

Serving

6 persons

Calories

407

Rating

4.00★ (1)

Cuisine

Indian
Author: Victoria Buriak
Abundant spices make this better than any restaurant curry I've tasted. :)

Ingredients

  • potatoes: 4 piece (cubed)
  • vegetable oil: 2 Tbsp
  • yellow onion: 1 piece (diced)
  • garlic: 3 clove (minced)
  • ground cumin: 2 tsp
  • cayenne pepper: 1.5 tsp
  • curry powder: 4 tsp
  • Garam Masala: 4 tsp
  • ginger root, peeled and: 1 piece (1 inch piece, minced, fresh)
  • salt: 2 tsp
  • tomatoes: 1 can (14.5 ounce can, diced)
  • garbanzo beans (chickpeas): 1 can (15 ounce can, drained)
  • peas: 1 can (15 ounce can, drained)
  • coconut milk: 1 can (14 ounce can)

Metric Conversion

Stages of cooking

Spicy Vegan Potato Curry Photo 21
Spicy Vegan Potato Curry Photo 3 2
  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.
    Spicy Vegan Potato Curry Photo 2
  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.
    Spicy Vegan Potato Curry Photo 3

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