Vegan Potato Curry
So one thing I’ve discovered since going vegan 3 years ago….and that is how much I love curry. I didn’t realise just how much until I went to go edit this a few months back and saw how many curry recipes I’ve already shared so far like Mango Tempeh Chickpea Curry, Broccoli and Pea Korma & Rogan Josh. So I decided to space them out a bit more. I didn’t want it
But I think now that we’re halfway through Autumn and the weather is starting to cool down, it’s perfect timing to share something warm and tasty.
You will love this vegan potato curry, it is:
- Hearty
- Fragrant
- Flavourful
- Easy
- Mildly spicy
- Like a warm belly hug
If you try this recipe, let me know what you think in the comments below and/or share this recipe.
Vegan Potato Curry
Servings 4 servings
Ingredients
- 2 Tbsp Vegetable Oil
- 4 Potatoes – peeled and cubed
- 1 Onion – diced
- 3 cloves crushed Garlic
- 2 tsp ground Cumin
- ½-1 tsp Cayenne Pepper (If you don't like it too spicy then I suggest using ½. But if you do like a kick then use 1 to 1 & ½ tsp)
- 4 tsp Curry Powder
- 4 tsp Garam Masala
- 1 5cm piece Ginger – peeled and minced
- 1 tsp Salt
- 1x 400 gm tin diced Tomatoes
- 1x 400 gm tin of Chickpeas rinsed and drained
- 1x 400 gm tin of Coconut Milk
- 1 cup Peas
Instructions
- Add the potatoes to a pot of water on high heat. Cover and allow to come to a boil, then reduce heat and simmer till tender, about 15 minutes. Then drain.
- Meanwhile, add some oil to a large frypan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and become translucent, approximately 5 minutes.
- Add the cumin, cayenne pepper, curry powder, garam masala, ginger and salt; cook for a further couple of minutes as the spices become fragrant.
- Now stir in the tin of tomatoes, chickpeas, peas and potatoes. Pour in the coconut milk and bring to a simmer. Simmer for around 10 minutes.
- Then you are ready to serve. I like to have it with some rice and pappadums.
