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.