Spicy Vegan Potato Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 potatoes, peeled and cubed 2 tablespoons vegetable oil 1 yellow onion, diced 3 cloves garlic, minced 2 teaspoons ground cumin 1 1/2 teaspoons cayenne pepper 4 teaspoons curry powder 4 teaspoons garam masala 1 (1 inch) piece fresh ginger root, peeled and minced 2 teaspoons salt 1 (14.5 ounce) can diced tomatoes 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained 1 (15 ounce) can peas, drained 1 (14 ounce) can lite coconut milk
1. 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, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. 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 5 to 10 minutes before serving.
Serving Size: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JLADDINGTON.
2. 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 5 to 10 minutes before serving.
Serving Size: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JLADDINGTON.
Nutritional Info Amount Per Serving
- Calories: 384.6
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 128.6 mg
- Total Carbs: 67.5 g
- Dietary Fiber: 13.4 g
- Protein: 14.1 g
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