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.
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