Recipe by MeganLee
"Abundant spices make this better than any restaurant curry I've tasted. :)"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, peeled and cubed
yellow onion, diced
1 1/2 teaspoons
1 (1 inch) piece
fresh ginger root, peeled and minced
1 (14.5 ounce) can
1 (15 ounce) can
garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can
1 (14 ounce) can
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.
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.
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!
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!
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!
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 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Vegan Potato Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 180
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a spicy vegan curry with chickpeas and potatoes.
See how to make healthy baked sweet potato fries with a spicy kick.
See how to make crispy baked sweet potato chips with a cayenne kick.