Spicy Vegan Potato Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 potatoes, peeled and cubed3/4 cup unsalted almonds3/4 cup water1 teaspoon canola oil1/2 yellow onion, diced2 cloves garlic, minced1 teaspoon ground cuminpinch of cayenne pepper or to taste1 teaspoon curry powder1 teaspoon garam masala1/2 teaspoon minced fresh ginger root1/2 teaspoon salt1 cup canned or fresh diced tomatoes1 cup garbanzo beans (chickpeas), rinsed and drained3/4 cup frozen peas, thawed
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.
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.
Nutritional Info 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
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