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Spicy Vegan Potato Curry
6
Servings
14
Ingredients
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Ingredients
Makes 6 servings- potatoes, peeled and cubed 4.0 whole
- olive oil 2.0 tablespoon(s)
- yellow onion, diced 1.0 whole
- cloves garlic, minced 3.0 whole
- ground cumin 2.0 teaspoon(s)
- cayenne pepper 1.5 teaspoon(s)
- curry powder 4.0 teaspoon(s)
- garam masala 4.0 teaspoon(s)
- fresh ginger root, peeled and minced 1.0 whole
- salt 2.0 teaspoon(s)
- diced tomatoes 14.5 ounce(s)
- garbanzo beans , rinsed and drained 15.0 ounce(s)
- peas, drained 15.0 ounce(s)
- coconut milk 14.0 ounce(s)
Recipe Instructions
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.
