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This is one of the best recipes I have ever made. It is so easy to make and it is delicious. On those days that you are craving some curry, this will really hit the spot. Completely vegetarian-friendly, this dish features some powerful veggies, including peas (vitamin K and B6), potatoes (high in potassium), and garbanzo beans (vitamins A, C, K).

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Also, this is a plentiful recipe. It can easily feed 6 people. If it is just you and your sweetheart- you will have leftovers for days! For the record- it reheats really well for lunches.

P.S. Go easy on the cayenne (this is coming from a hot sauce lover!).

 

Print Recipe
Spicy Potato Curry
This curry is delicious, easy to make, and vegan.
Course Main Dish
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
6 people
Ingredients
  • 6 potatoes (any kind, peeled and cubed)
  • 2 tbsp oil (any kind)
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 tsp ground cumin (http://amzn.to/1ShIL7H)
  • 1/2-1 tsp cayenne pepper (http://amzn.to/1RzoYnl)
  • 4 tsp curry powder (http://amzn.to/1ShIIcg)
  • 4 tsp garam masala (http://amzn.to/1RzoSvZ)
  • 1 inch fresh ginger root (peeled and minced, or grated)
  • 1 tsp salt
  • 14.5 oz. diced tomatoes
  • 15 oz. garbanzo beans (rinsed and drained)
  • 15 oz. peas (drained)
  • 14 oz. coconut cream (http://amzn.to/1S6orDT)
Course Main Dish
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
6 people
Ingredients
  • 6 potatoes (any kind, peeled and cubed)
  • 2 tbsp oil (any kind)
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 tsp ground cumin (http://amzn.to/1ShIL7H)
  • 1/2-1 tsp cayenne pepper (http://amzn.to/1RzoYnl)
  • 4 tsp curry powder (http://amzn.to/1ShIIcg)
  • 4 tsp garam masala (http://amzn.to/1RzoSvZ)
  • 1 inch fresh ginger root (peeled and minced, or grated)
  • 1 tsp salt
  • 14.5 oz. diced tomatoes
  • 15 oz. garbanzo beans (rinsed and drained)
  • 15 oz. peas (drained)
  • 14 oz. coconut cream (http://amzn.to/1S6orDT)
Instructions
  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. Heat oil in large sauce pan on low-medium.
  3. Saute onion (cook 5-7 minutes or until transluscent).
  4. Add garlic (cook 1 min.).
  5. Add all of the spices (cumin, cayenne, curry, garam masala), ginger and salt (cook 2 min.).
  6. Add the canned goods (diced tomatoes, garbanzo beans, peas) as well as the potatoes (cook 5 min.).
  7. Add the coconut cream and bring to a simmer (cook 5-10 minutes).
  8. Turn the heat down to low and cook at least another 20 minutes.
Recipe Notes

The curry can remain on low for up to an hour while you mingle with guests.