Spicy Vegan Potato Curry Recipe
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Spicy Vegan Potato Curry

By: megan lee  
"Abundant spices make this better than any restaurant curry I've tasted. :)"

Rating: This weblink has been rated 53 times with an average star rating of 4.6 Read Reviews (44)

Rate/Review | 1,139 people have saved this

What to Drink?

Wine Riesling
Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

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Original Recipe Yield 6 servings
 

Ingredients

  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14 ounce) can coconut milk

Directions

  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 allow to steam dry for a minute or two.
  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 turned 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 351 | Total Fat: 19.5g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2008 by Katy 
I made this recipe EXACTLY as stated, and it came out so much better than I imagined it would!... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2008 by KymInNM 
This was very flavorful and had a great texture. I omitted the chickpeas and added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2008 by ANNALIE 
The unusual combination of flavours works well. I reduced the garam masala to 1 teaspoon,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2008 by Mhebert 
Great Recipe! I wrote a lengthy review detailing the outcome but this lack-luster website... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2008 by MARIESUM 
This is a great base for curry. I usually add a ton more veggies(frozen peas, beans, edaname,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2009 by Kim 
I love this curry! I've made it twice now. It's good right away, but the next day the flavors... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2008 by CJ 
This curry is a great base, but I felt that it needed more flavor. I did leave out the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by DARE1969 
I really liked this. It is spicy, but it doesn't take away from the dish. This is going in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2008 by KIDDMG 
Really, really yummy. Next time I'll cut down on the cayenne pepper but this is a winner for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2008 by rachelcat 
loved this recipe!! i'm not a fan of cayenne, so i added two whole green chiles, seeds and... MORE

 
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