Spicy Vegan Potato Curry
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Recipe Summary Spicy Vegan Potato Curry
Abundant spices make this better than any restaurant curry I've tasted. :)
Ingredients | Indian Vegetarian Dinner Recipes Sanjeev Kapoor4 potatoes, peeled and cubed2 tablespoons vegetable oil1 yellow onion, diced3 cloves garlic, minced2 teaspoons ground cumin1 ½ teaspoons cayenne pepper4 teaspoons curry powder4 teaspoons garam masala1 (1 inch) piece fresh ginger root, peeled and minced2 teaspoons salt1 (14.5 ounce) can diced tomatoes1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained1 (15 ounce) can peas, drained1 (14 ounce) can coconut milkDirectionsPlace 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.Please note differences in ingredient amounts when following the magazine version of this recipe.Info | Indian Vegetarian Dinner Recipes Sanjeev Kapoorprep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Spicy Vegan Potato CurryWorld Cuisine Recipes, Asian, Indian,
