Spicy Vegan Potato Curry

Abundant spices make this better than any restaurant curry you have ever tasted

Serves - 4-6 Heat 0 (1-5)

Rating - 5 (1-5)

Prep Time 30 Minutes Cooking Time 30 Minutes

Ingredients

4 Potatoes, peeled and cubed

2 tbsp Vegetable Oil

1 Onion, finely chopped

3 Garlic Cloves, finely chopped

2 tsp Ground Cumin

2 tsp Cayenne Pepper

4 tsp Curry Powder

4 tsp Garam Masala

3 cm Ginger, finely chopped

2 tsp Salt

500 g Tomatoes

500 g Chickpeas, rinsed and drained

500 g Green Beans, topped and tailed then halved

500 g Coconut Milk

Method

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.

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, chickpeas, peas, and potatoes.

Pour in the coconut milk, and bring to a simmer.

Simmer 5 to 10 minutes before serving.