SpiceTheWorld

Breadcrumbs  | Chickpea and Vegetable Curry | Plant-based Chilli Dog | Poppadoms | Sheek Kebab | Indian Onion Relish | Chilli Pickle | Tofu Tikka | Spicy Vegan Potato Curry  |

Text Print

Ingredients

4 Potatoes, peeled and cubed

2 Tablespoons Vegetable Oil

1 Onion, diced

3 Garlic Cloves, minced

2 Teaspoon Ground Cumin

1.5 Teaspoon Cayenne Pepper

4 Teaspoon Curry Powder

4 Teaspoon Garam Masala

3 Cm Ginger, peeled and minced

2 Teaspoon Salt

500 Gram Tomatoes

500 Gram Chickpeas, rinsed and drained

500 Gram Green Beans, drained

500 Gram 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.

Print