Spicy Vegan Potato Curry

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

Serves 4-6 (Estimated) Rating 5/5

5 stars

Prep Time 30 Minutes Cooking Time 30 Minutes

Photo soon folks

Vegan safe Vegetarian

Carbon Rating A

CO2e Information

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

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.