Breadcrumbs
| Chickpea and Vegetable Curry
| Plant-based Chilli Dog
| Poppadoms
| Sheek Kebab
| Indian Onion Relish
| Chilli Pickle
| Tofu Tikka
| Spicy Vegan Potato Curry
|
Spicy Vegan Potato Curry
Abundant spices make this better than any restaurant curry Ive tasted
Serves 4-6 (Estimated) Rating 5/5

Prep Time 30 Minutes Cooking Time 30 Minutes

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. |