SPICY VEGAN POTATO CURRY
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 POTATOES PEELED AND CUBED2 TBS VEGETABLE OIL1 YELLOW ONION DICED3 CLOVES OF GARLIC MINCED2 tsp GROUND CUMIN1 1/2 tsp CAYENNE PEPPER4 tsp CURRY POWDER4 tsp GARAM MASALA1 INCH GINGER ROOT PEELED AND MINCED2 tsp SALT1 (14.5 OZ) CAN OF DICED TOMATOES1 (15OZ) CAN OF GARBANZO BEANS RINSED AND DRAINED1 (15OZ) CAN OF PEAS1 (14OZ) CAN OF COCONUT MILK
PLACE POTATOES IN LARGE POT, BOIL OVER HIGH HEAT - TURN HEAT DOWN ONCE AT A BOIL TO MED. AND PLACE LID. BOILD FOR 15 MINS, DRAIN AND LET STEAM DRY.
IN SKILLET COOK ONIONS UNTIL TRANSLUCENT WITH GARLIC. ABOUT 5 MINS. ADD SEASONINGS AND COOK FOR ABOUT 2 MINS. ADD IN TOMATOES AND SAUCES AND POTATOES AND SIMMER FOR 5-10 MINS.
Serving Size: MAKES 6 SERVINGS
Number of Servings: 6
Recipe submitted by SparkPeople user MATTIX.
IN SKILLET COOK ONIONS UNTIL TRANSLUCENT WITH GARLIC. ABOUT 5 MINS. ADD SEASONINGS AND COOK FOR ABOUT 2 MINS. ADD IN TOMATOES AND SAUCES AND POTATOES AND SIMMER FOR 5-10 MINS.
Serving Size: MAKES 6 SERVINGS
Number of Servings: 6
Recipe submitted by SparkPeople user MATTIX.
Nutritional Info Amount Per Serving
- Calories: 363.1
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,345.0 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 10.3 g
- Protein: 10.7 g