Vegan Curry That’s Sure to Please


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


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)


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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By | 2019-04-11T09:13:56-07:00 April 11th, 2019|0 Comments