Ingredients:
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece of fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounces) can of diced tomatoes
1 (15 ounces) can of garbanzo beans (chickpeas), rinsed and drained
1 (15 ounces) can of peas, drained
1 (14 ounces) can of coconut milk
Directions:
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 for 5 to 10 minutes before serving.
Spicy Vegan Potato Curry
Rating: 4.5
Preparation Time: 30 m
Cooking Time: 30 m
Total Time: 1 h
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