Spicy Vegan Potato Curry Recipe

The quantity of spices in this vegan potato curry make it superior than any curry I’ve ever had at a restaurant.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 6

Ingredients

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 1 ½ teaspoons cayenne pepper
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can coconut milk

Directions

Step – 01

• Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.

Step – 02

• Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.

Step – 03

• Add cooked potatoes, garbanzo beans, peas, and tomatoes. Pour in coconut milk; bring to a simmer and continue cooking for 5 to 10 minutes.

Tips

Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts (per serving)

Calories	407
Fat	20g
Calories	21g
Protein	10