Vegan Curry That’s Sure to Please

Name: Vegan Curry That's Sure to Please
Prep time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 potatoes (sweet/white/or a combination), peeled and cubed; 2 tablespoons canola oil; 1 yellow onion, diced; 3 garlic cloves, minced; 4 teaspoons curry powder; 1 teaspoons cayenne pepper; 2 teaspoons ground cumin; 4 teaspoons garam masala; Fresh ginger root (1 inch piece) peeled and minced; 2 teaspoons salt; 1 can diced tomatoes (14.5oz); 1 can garbanzo beans (15oz) rinsed and drained; 1 green peas, canned or frozen (15 oz) drained; 1 can coconut milk (14oz)

Indian

April 11, 2019

This is one of our favorite vegan curry dishes. I usually use a combo of sweet and regular white potatoes but boil them separately.

Prep: 30 mins
Cook: 30 mins
Yields: 4 servings

Ingredients

4 potatoes (sweet/white/or a combination), peeled and cubed

2 tablespoons canola oil

1 yellow onion, diced

3 garlic cloves, minced

4 teaspoons curry powder

1 teaspoons cayenne pepper

2 teaspoons ground cumin

4 teaspoons garam masala

Fresh ginger root (1 inch piece) peeled and minced

2 teaspoons salt

1 can diced tomatoes (14.5oz)

1 can garbanzo beans (15oz) rinsed and drained

1 green peas, canned or frozen (15 oz) drained

1 can coconut milk (14oz)

Directions

1Place 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.

2Drain and allow to steam dry for a minute or two.

3Heat the canola oil over medium heat in a large skillet. Stir in the garlic and onion, cook, stirring consistently, for about 5 minutes, until the onion has softened.

4Season with spices and cook for 2 more minutes.

5Add the tomatoes, garbanzo beans, peas, and potatoes.

6Add the coconut milk and simmer for 5 to 10 minutes.

7Serve and Enjoy!

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