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Spicy Vegan Potato Curry

Abundant spices make this better than any restaurant curry Ive tasted

Serves 4-6 (Estimated) Rating 5/5

5 stars

Prep Time 30 Minutes Cooking Time 30 Minutes

Photo soon folks

Vegan safe Vegetarian

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
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.