SPICY VEGAN POTATO CURRY
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of SPICY VEGAN POTATO CURRY calories by ingredient
Number of Servings: 6
Ingredients
-
4 POTATOES PEELED AND CUBED
2 TBS VEGETABLE OIL
1 YELLOW ONION DICED
3 CLOVES OF GARLIC MINCED
2 tsp GROUND CUMIN
1 1/2 tsp CAYENNE PEPPER
4 tsp CURRY POWDER
4 tsp GARAM MASALA
1 INCH GINGER ROOT PEELED AND MINCED
2 tsp SALT
1 (14.5 OZ) CAN OF DICED TOMATOES
1 (15OZ) CAN OF GARBANZO BEANS RINSED AND DRAINED
1 (15OZ) CAN OF PEAS
1 (14OZ) CAN OF COCONUT MILK
Directions
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.
