Spicy Vegan Potato Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

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


Introduction

Found this on All Recipes and tweaked it to be a little more healthy. Found this on All Recipes and tweaked it to be a little more healthy.
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

Directions

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.