This vegan potato curry has abundant spices that make this better than any restaurant curry I've tasted.
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 piece fresh ginger root , 1 inch
- 1.5 teaspoons cayenne pepper
- 1 can garbanzo beans , 15 ounce
- 1 can peas , 15 ounce
- 1 can diced tomatoes , 14.5 ounce
- 1 can coconut milk , 14 ounce
Instructions
-
1
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.
-
2
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.
-
3
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 Facts
Per serving
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