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Chicken
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Main Dish
Quick & Easy
Salad
Slow Cooker
Trusted Brands
Vegetarian
Spicy Vegan Potato Curry
Made times
29
MeganLee
"Abundant spices make this better than any restaurant curry I've tasted. :)"
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Ingredients
1 h servings 407 calsOriginal recipe yields 6 servings
Nutrition
- Calories:
- 407 kcal
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- 20%
- Fat:
- 20.1 g
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- 31%
- Carbs:
- 50.6g
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- 16%
- Protein:
- 10.1 g
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- 20%
- Cholesterol:
- 0 mg
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- 0%
- Sodium:
- 1176 mg
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- 47%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per 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.
Directions
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Prep
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Cook
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Ready In
- 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.
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Reviews
431592 Ratings
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Most helpful positive review
5/18/2008
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 ...
Most helpful critical review
1/24/2011
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 ga...
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5/18/2008
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 ...
1/1/2010
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 po...
5/20/2008
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 ...
12/8/2008
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...
5/18/2008
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.
2/8/2011
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...
1/16/2011
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 ga...
