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Spicy Vegan Potato Curry

SUBMITTED BY: megan lee PHOTO BY: Katy

"Abundant spices make this better than any restaurant curry I've tasted. :)"
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 4.2 star rating.
Read Reviews (10)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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 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 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 25, 2008 by rachelcat
loved this recipe!! i'm not a fan of cayenne, so i added two whole green chiles, seeds and... 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 Aug. 24, 2008 by Angela
This was very, very good. Thank you so much! I took a shortcut and used 2 cans of small... 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 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2008 by Shakirah
I followed the recipe but added more potatoes and it was too spicy, and I like spicy food. The... 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 3 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2008 by PIPERDOG