Spicy Vegan Potato Curry

Nice, smooth taste and meat free

Serves 4 (Estimated) Rating 3 (1-5)

Prep Time 30 Minutes Cooking Time 30 Minutes

Vegan safe Vegetarian

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 medium onion, diced
4 cloves garlic, minced
3 teaspoons ground cumin
2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
3cm piece fresh ginger root, peeled and minced
1 teaspoons salt
1 400g can diced tomatoes
1 400g can chickpeas, rinsed and drained
1 400g can peas, drained
1 400g can 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.
Simmer until just tender, about 15 minutes.
Drain and allow them 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, garbanzo beans, peas, and potatoes.
Pour in the coconut milk, and bring to a simmer.
Simmer for 5 minutes then serve.