Vegan Indian Potato Curry
This creamy Indian potato curry is hearty, fragrant, and perfectly spiced. Serve it alone, or with rice and/or papadums. Naturally gluten-free! Serves 4 with rice, 6 without.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: Main
- Cuisine: Indian
Ingredients
Scale
- 4 medium potatoes (or 2 medium sweet potatoes), scrubbed, optionally peeled, and cubed
- 2 tbsp vegetable oil
- 1medium onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 1/2 tsp cayenne pepper
- 4 tsp curry powder
- 4 tsp garam masala
- 1 tbsp fresh minced ginger
- 2 tsp salt
- 1 (14.5 oz / 400 g) can diced tomatoes
- 1 (15 oz / 400 g) can chickpeas, rinsed and drained
- 1 (14 oz / 400 g) can coconut milk
- 1 cup frozen peas
Instructions
- 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 set aside.
- 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.
- Gently stir in the tomatoes, chickpeas, peas, potatoes, and coconut milk. Bring to a simmer, then simmer over medium-low heat for 10 minutes.
Notes
Adapted from: https://www.allrecipes.com/recipe/165190/spicy-vegan-potato-curry/
Find it online: https://vegangela.com/2011/10/30/indian-potato-curry/