How to Make Spicy Potato Curry | Vegan Recipes | Allrecipes.com

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water is a cost-effective base that still allows the spices to shine.

Place 4 peeled medium potatoes in a large pot of salted cold water.

Bring to a boil, then reduce the heat and simmer until the potatoes are tender but still firm, about 15 minutes.

Drain the potatoes and allow them to steam dry for a few minutes.

Heat 2 tablespoons of vegetable oil in a Dutch oven or large skillet over medium heat.

Stir in 1 diced yellow onion and 3 minced garlic cloves; cook until the onion is soft and translucent, about 5 minutes.

Stir in 2 teaspoons of ground cumin, 1.5 teaspoons of cayenne pepper, 4 teaspoons of curry powder, and 4 teaspoons of garam masala; cook for 2 minutes to develop flavors.

Add the cooked potatoes, 1 can (14.5 oz) of diced tomatoes with juice, 1 can (15 oz) of garbanzo beans that have been rinsed and drained, and 15 oz of frozen or canned peas.

Pour in 1 can (14 oz) of coconut milk and stir; simmer the curry to heat through for about 10 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens