Spicy Vegan Potato Curry
This was delicious, not at all bland, and quite foolproof! I currently live in China, where cooking and finding certain ingredients can be a challenging adventure. Because of this, I didn't have any cumin or garam masala, so I had to omit them. I was really worried it would compromise the dish, but it was still delicious.
I estimated the amounts of curry powder and cayenne that I added, used a bit more fresh ginger and garlic, and added about 1-2 tsp of white sugar and a pinch of cinnamon at the end. I think that the sugar really brought together the flavor, but I also think a combo of regular and sweet potatoes could have the same effect without taking away from the healthy quality of this meal. I served it over a small amount of brown rice, but would also be happy eating it on its own sometimes (and I liked the ratio of chickpeas to potatoes and the sauciness of the curry).
With regards to people thinking it was too spicy or too bland, I think it comes down to certain brands and qualities of spices being more potent than others and people's taste buds being different, so I really think that people should just start out with less than the recommended amounts, and add gradually to taste. My family loves spicy food, so I put in approximately what was called for with the cayenne.
Neither my husband or I are vegan, but we both really enjoyed it, and I'll continue to make it after I move back to Canada!
2 users found this review helpful
Jan. 16, 2012