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Vegan Spicy Potato Curry

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Indian
Vegan Spicy Potato Curry
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 1/2 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
Instructions
1
Begin by submerging potatoes into a substantial container filled with salted water. Ensure the water is adequately seasoned before placing the potatoes within it.
2
Next, bring the water to a rolling boil and then gradually decrease the heat to an intermediate temperature, allowing the potatoes to cook gently. Cover the container and continue cooking until they are just tender to the bite, approximately 15 minutes.
3
After removing the potatoes from the heat, carefully pour off the excess water and permit them to air dry for 1-2 minutes.
4
Simultaneously, heat a generous amount of oil in a large cooking vessel over an intermediate temperature. Cook and stir the onion and garlic within the hot oil until the onion has softened and turned a translucent hue, roughly 5 minutes.
5
Add a pinch of curry powder, garam masala, cumin, salt, ginger, and cayenne pepper to the pan, stirring constantly for an additional 2 minutes.
6
Add the cooked potatoes, garbanzo beans, peas, and tomatoes to the pan. Pour in a generous amount of coconut milk, stirring gently to combine.
7
Continue cooking the mixture over low heat for 5-10 minutes, allowing the flavors to meld together.