SPICY VEGAN FOOD RECIPES

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SPICY VEGAN POTATO CURRY RECIPE | ALLRECIPES



Spicy Vegan Potato Curry Recipe | Allrecipes image

Abundant spices make this better than any restaurant curry I've tasted. :)

Provided by MeganLee

Categories     World Cuisine    Asian    Indian

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 14

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

Steps:

  • 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 5 to 10 minutes before serving.

Nutrition Facts : Calories 406.9 calories, CarbohydrateContent 50.6 g, FatContent 20.1 g, FiberContent 10.1 g, ProteinContent 10.1 g, SaturatedFatContent 13.3 g, SodiumContent 1175.9 mg, SugarContent 5.9 g

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