Spicy Vegan Potato Curry

Spicy Vegan Potato Curry

413
MeganLee 28

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

1 h servings 407 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1176 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

413
  1. 566 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ga...

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 ...

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 po...

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 ...

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...

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.

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...

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 ...

Holy yum! I'm not sure about other people calling this bland. I would say to check your spices. If they sit too long (in your cupboard or on the shelf) they wont be flavorful. Especially the cay...

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 ga...