Spicy Vegan Potato Curry
Tuesday - October 17, 2017 11:12 am ,
Category : RECIPES
Ingredient:
4 Potatoes (peeled and cubed)
2 tbsp Vegetable Oil
1 Yellow Onion (diced)
3 cloves Garlic (minced)
2 tsp Cumin (ground)
1-1/2 tsp Cayenne Pepper
4 tsp Curry Powder
4 tsp Garam Masala
1 inch piece fresh Ginger Root (peeled and minced)
2 tsp Salt
14.5 oz Tomatoes (diced)
15 oz Garbanzo Beans (rinsed and drained)
15 oz Peas (drained)
14 oz Coconut Milk
Method:
In a large pot of salty water, boil the potatoes and then simmer for 15 minutes until tender.
Drain the potatoes and then steam dry for 2 minutes.
In a large skillet, heat the vegetable oil and then stir in the onion and garlic.
Stir for 5 minutes and then add the cumin, cayenne pepper, curry powder, garam masala, ginger and salt. Cook for 2 minutes.
Add the tomatoes, beans, peas, and potatoes.
Pour the coconut milk and simmer for 10 minutes.
Serve hot.
4 Potatoes (peeled and cubed)
2 tbsp Vegetable Oil
1 Yellow Onion (diced)
3 cloves Garlic (minced)
2 tsp Cumin (ground)
1-1/2 tsp Cayenne Pepper
4 tsp Curry Powder
4 tsp Garam Masala
1 inch piece fresh Ginger Root (peeled and minced)
2 tsp Salt
14.5 oz Tomatoes (diced)
15 oz Garbanzo Beans (rinsed and drained)
15 oz Peas (drained)
14 oz Coconut Milk
Method:
In a large pot of salty water, boil the potatoes and then simmer for 15 minutes until tender.
Drain the potatoes and then steam dry for 2 minutes.
In a large skillet, heat the vegetable oil and then stir in the onion and garlic.
Stir for 5 minutes and then add the cumin, cayenne pepper, curry powder, garam masala, ginger and salt. Cook for 2 minutes.
Add the tomatoes, beans, peas, and potatoes.
Pour the coconut milk and simmer for 10 minutes.
Serve hot.
