Spicy Vegan Potato Curry recipe
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Ingredients
- 4 potatoes, peeled and cubed 2 tablespoons vegetable oil 1 yellow onion, diced 3 cloves garlic, minced 2 teaspoons ground cumin 1 ½ teaspoons cayenne pepper 4 teaspoons curry powder 4 teaspoons garam masala 1 (1 inch) piece fresh ginger root, peeled and minced 2 teaspoons salt 1 (14.5 ounce) can diced tomatoes 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained 1 (15 ounce) can peas, drained 1 (14 ounce) can coconut milk
Nutrition Info
- 406.9 caloriescarbohydrate: 50.6 gcholesterol: : -fat: 20.1 gfiber: 10.1 gprotein: 10.1 gsaturatedFat: 13.3 gservingSize: -sodium: 1175.9 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Spicy Vegan Potato Curry
Directions
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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.
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.