Spicy vegan potato curry

Name: Spicy vegan potato curry
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 Potatoes, peeled and cube; 2 tbsp Vegetable oil; 1 Yellow onion, diced; 3 clove Garlic, minced; 2 tsp ground cumin; 1 1/2 tsp cayenne pepper; 4 tsp Curry powder; 1 1 inch fresh ginger root, peeled and minced; 2 tsp Salt; 1 can 14.5 ounce diced tomatoes; 1 can 15 ounce garbanzo beans (chickpeas), rinsed and drained; 1 can 15 ounce peas, drained; 1 can 14 ounce coconut milk; 4 tsp garam masala

keiab @cook_3488417

Spicy vegan potato curry

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Ingredients

1 hour

6 servings

4Potatoes, peeled and cube
2 tbspVegetable oil
1Yellow onion, diced
3 cloveGarlic, minced
2 tspground cumin
1 1/2 tspcayenne pepper
4 tspCurry powder
11 inch fresh ginger root, peeled and minced
2 tspSalt
1 can14.5 ounce diced tomatoes
1 can15 ounce garbanzo beans (chickpeas), rinsed and drained
1 can15 ounce peas, drained
1 can14 ounce coconut milk
4 tspgaram masala

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Steps

1 hour

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 allowed to steam drive for a minute or 2.
2

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 turn 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.