Vegan Potato Curry

    Vegan Potato Curry

    83saves
    1hour


    561 people made this

    Chickpeas, potatoes and peas cooked with aromatic spices in a coconut milk base make this better than any restaurant curry I've tasted.

    Ingredients
    Serves: 6 

    • 4 potatoes, peeled and cubed
    • 2 tablespoons vegetable oil
    • 1 yellow onion, diced
    • 3 cloves garlic, crushed
    • 2 teaspoons ground cumin
    • 1 1/2 teaspoons cayenne pepper
    • 4 teaspoons curry powder
    • 4 teaspoons garam masala
    • 1 (5cm) piece fresh ginger root, peeled and minced
    • 2 teaspoons salt
    • 1 (400g) tin diced tomatoes
    • 1 (400g) tin chickpeas, rinsed and drained
    • 1 (400g) tin peas, drained
    • 1 (400g) tin coconut milk

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. 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.
    2. Meanwhile; heat the vegetable oil in a large frypan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent; about 5 minutes.
    3. Season with cumin, cayenne pepper, curry powder, garam masala, ginger and salt; cook for 2 minutes more.
    4. Add the tomatoes, chickpeas, peas and potatoes. Pour in the coconut milk and bring to a simmer. Simmer 5 to 10 minutes before serving.

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    Reviews (6)

    4

    This is my new favourite recipe, it was a major hit when I made it for dinner recently. I will definitely be making it again. - 13 Sep 2011

    1

    Gorgeous, cut down on garam masala, too much for my liking, other than that, We loved it - 27 May 2015

    1

    nice recipe but 4 teaspoon garam masala is way too much....its gonna cause stomach ulcer....please use garam masala in small quantity maybe for 4 big potatoes dish, 2tsp gm r more than enough - 23 Jul 2013

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