Spicy Vegan Potato Curry
Ingredients
- 4 Potatoes, Peeled & Cubed
- 2 tbsp. Vegetable Oil
- 1 Yellow Onion, Diced
- 3 cloves Garlic, Minced
- 2 tsp. Ground Cumin
- 1 1/2 tsp. Cayenne Pepper
- 4 tsp. Curry Powder
- 4 tsp. Garam Masala
- 1 1 in pc. Fresh Ginger Root, Peeled & Minced
- 2 tsp. Salt
- 1 14.5 oz. Can Died Tomatoes
- 1 15 oz. Can Garbanzo Beans (Chickpeas), Rinsed & Drained
- 1 15 oz. Can Peas, Drained
- 1 14 oz. Can Coconut Milk
Instructions
- 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.
- 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.
Notes
Source: allrecipes.com