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Spicy Vegan Potato Curry
Spicy Vegan Potato Curry
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Vibrant vegan coconut curry with potatoes, chickpeas, peas, and tomatoes, flavored with garam masala, cumin, and cayenne.
Ingredients:
  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 1.5 teaspoons cayenne pepper
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14 ounce) can coconut milk
Instructions:
  • In a large pot, cover potatoes with salted water and bring to a boil. Reduce heat to medium-low, cover, and simmer until just tender for approximately 15 minutes. Drain and let steam dry for 1 to 2 minutes before using.
  • Heat oil in a large skillet over medium heat. Saute onion and garlic until translucent, about 5 minutes. Stir in curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; Cook for 2 minutes.
  • Combine the cooked potatoes, garbanzo beans, peas, and tomatoes in the pot, then gently pour in the creamy coconut milk. Let the flavors meld together over a simmer for 5 to 10 minutes.

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