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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 358.9
  • Total Fat: 15.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 513.5 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 10.2 g
  • Protein: 12.9 g

View full nutritional breakdown of Spicy Vegan Potato Curry calories by ingredient
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Spicy Vegan Potato Curry

Submitted by: CIOUID
Spicy Vegan Potato Curry

Introduction

Yummy! Use 1 can coconut milk in place of the almond/water blend and adjust the cayenne to suit your tastes. I got the original recipe from allrecipes.com and adjusted it to what I had at home. Yummy! Use 1 can coconut milk in place of the almond/water blend and adjust the cayenne to suit your tastes. I got the original recipe from allrecipes.com and adjusted it to what I had at home.
Number of Servings: 4

Ingredients

    2 potatoes, peeled and cubed
    3/4 cup unsalted almonds
    3/4 cup water
    1 teaspoon canola oil
    1/2 yellow onion, diced
    2 cloves garlic, minced
    1 teaspoon ground cumin
    pinch of cayenne pepper or to taste
    1 teaspoon curry powder
    1 teaspoon garam masala
    1/2 teaspoon minced fresh ginger root
    1/2 teaspoon salt
    1 cup canned or fresh diced tomatoes
    1 cup garbanzo beans (chickpeas), rinsed and drained
    3/4 cup frozen peas, thawed

Directions

Boil potatoes in salted water for 10 minutes. Drain and set aside.

In a blender, puree almonds and water. If there are a few chunks of nut left it's okay.

In a nonstick pan, sautee onions and garlic in oil until lightly browned. Stir in ginger and spices and cook just for a few seconds. Add the rest of the ingredients and simmer for 10-15 minutes or until a thick sauce forms. Serve with plain yogurt and pita or naan.

Number of Servings: 4

Recipe submitted by SparkPeople user CIOUID.





TAGS:  Vegetarian Meals |

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