READY IN 1 hr

Spicy Vegan Potato Curry

Read Reviews (247)

"Abundant spices make this better than any restaurant curry I've tasted. :)" — MeganLee

Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

May 18, 2008

I made this recipe EXACTLY as stated, and it came out so much better than I imagined it would! I thought it would be cheap and cheerful, and useful as a side to something, but it is absolutely delicious! The combination of spices is completely spot on, giving a very rich and authentic flavour, with a good amount of spicyness, but not enough to hurt! Of course it tastes better the next day, as any curry does. The only things I would change in this recipe when I next make it (As I definitely shall), is that I will increase the amount of potatoes by at least 50%, to six or seven potatoes, and use only an 8oz can of chickpeas. The curry as it is, is more like a chickpea curry with potatoes, but I'd like potatoes to be the main feature. I think this curry would be very good too with spinach in it, instead of the peas, although its great as it is! ps. Im neither vegan nor vegetarian.

—Katy

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Most Helpful Critical Review

Jan 24, 2011

Definitely abundant spices! The ginger and coconut tastes were basically lost in the dish though. I omitted the tomatoes because I'm not a huge fan. Didn't care for the balance of potato vs garbanzos. I would use more potato and less garbanzos, and I think yellow sweet potato would have a great flavor with the spices instead of regular taters.

—*~Lissa~*

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342 Ratings

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Jan 06, 2010

I am almost embarrassed to tell everyone what I did to this recipe because of the lack of all of the ingredients... but I had to share because it turned out so well!! It all started with the potatoes I needed to use up... when I came across this yummy sounding recipe. I had no onions in the house, but I did have dried chopped onion, so I rehydrated them... I had no fresh garlic in the house, so I used the minced stuff in the jar (never as good as fresh, imho)... I had no fresh ginger, so I used ginger paste... I had no canned diced toms, but I did have tom paste... I had no coconut milk, but did have coconut milk powder to reconstitute... I was infinitely surprised to have a can of peas, since I really don't care for canned peas at all (where did THOSE come from??). In spite of all of my creative yet irreverent adjustments, this is one of the best curries I have ever tasted!

—emskwared

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May 20, 2008

This was very flavorful and had a great texture. I omitted the chickpeas and added cauliflower, which I steamed over the boiling potatoes. I agree with other reviewers that this could have used more potatoes; it's pretty saucy. I wasn't in the mood for super spicy, so I used 1 tsp cayenne. I also reduced the curry to 1 tbsp, which was just right for us. Excellent over brown rice!

—KymInNM

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Dec 08, 2008

This is a great base for curry. I usually add a ton more veggies(frozen peas, beans, edaname, cauliflower, sugar snap peas, etc...) and I usually reduce the amount of garam masala spice to 2 tsp., but that's just my taste preference. But an overall great recipe- I make it a lot!

—MARIESUM

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May 18, 2008

Great Recipe! I wrote a lengthy review detailing the outcome but this lack-luster website just erased it. The recipe is really good. Use large potatos.

—Mhebert

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Feb 08, 2011

This was pretty good. Similar to many of the curry recipes we already make. My husband liked this was because he thought it was saucier than some of our other recipes. My 6-year old liked the combo of peas and potatoes. I thought it was pretty good, but as ridiculous as this sounds, I thought the spice combination was a bit bland. The spice (hotness) was good for purctastes, but the others didn't really stand out. We will probably make this again, but not very often.

—SuzanneT

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Mar 23, 2009

I love this curry! I've made it twice now. It's good right away, but the next day the flavors are excellent. I altered it by using light coconut milk and going a little light on the cayenne and salt. I think as a result of using the light coconut milk, it needed a couple of teaspoons of sugar. The second time I made it, I added a diced green pepper and threw in a diced carrot with the potatoes for the last half of cooking. Easy, delicious and full of veggies -- for a lot less than at a restaurant.

—Kim

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Nutrition

Calories
407 kcal
20%

Carbohydrates
50.6 g
16%

Cholesterol
0 mg
0%

Fat
20.1 g
31%

Fiber
10.1 g
40%

Protein
10.1 g
20%

Sodium
1176 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Vegan Potato Curry

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 407
Calories from Fat: 180

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 13.3g 67 %
Cholesterol 0mg 0 %
Sodium 1176mg 47 %
Potassium 1090mg 31 %
Total Carbohydrates 50.6g 16 %
Dietary Fiber 10.1g 40 %
Protein 10.1g 20 %
** Sugars 5.9g
Vitamin A 21 %
Vitamin C 73 %
Calcium 13 %
Iron 70 %
** Thiamin 24 %
** Niacin 32 %
** Vitamin B6 49 %
** Magnesium 35 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.