Spicy Vegan Potato Curry Recipe

Spicy Vegan Potato Curry is a flavorful and comforting Indian dish that is perfect for a cozy night in. This dish is packed with aromatic spices, tender potatoes, and creamy coconut milk, making it a delicious and satisfying meal for vegans and non-vegans alike.

One of the best things about this recipe is how easy and quick it is to make. With just a handful of ingredients, you can have a warm and spicy curry ready to enjoy in no time. Plus, it's a great way to use up any leftover pot...

Ingredients

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons salt
1 (1 inch) piece fresh ginger root, peeled and minced
1 ½ teaspoons cayenne pepper
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk

Information

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6

Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.

Add cooked potatoes, garbanzo beans, peas, and tomatoes, then pour in coconut milk. Bring to a simmer and continue cooking for 5 to 10 minutes.

Nutrition

407 cal.

Total Fat: 20g
Saturated Fat: 13g
Sodium: 1176mg
Total Carbohydrate: 51g
Dietary Fiber: 10g
Total Sugars: 6g
Protein: 10g
Vitamin C: 44mg
Calcium: 107mg
Iron: 7mg
Potassium: 1090mg

How to Make Spicy Vegan Potato Curry - A Step-by-Step Guide

Ingredients

Information

Nutrition

407 cal.

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