Spicy Vegan Potato Curry
Abundant spices make this better than any restaurant curry I've tasted. :)
Servings per recipe: 6
Calories per serving: 407
Preparation time: 30m
Total cooking time: 1h
Ingredients:
- 4 potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons cayenne pepper
- 4 teaspoons curry powder
- 4 teaspoons garam masala
- 1 (1 inch) piece fresh ginger root, peeled and minced
- 2 teaspoons salt
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 (15 ounce) can peas, drained
- 1 (14 ounce) can coconut milk
Directions:
- 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 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.
Nutrion facts:
| Total Fat | 20.1g | 31% |
| Saturated Fat | 13.0g | |
| Cholesterol | 0mg | |
| Sodium | 1176mg | 47% |
| Potassium | 1090mg | 31% |
| Total Carbohydrates | 50.6g | 16% |
| Dietary Fiber | 10.1g | 40% |
| Protein | 10.1g | 20% |
| Sugars | 6g | |
| Vitamin A | 1069IU | |
| Vitamin C | 44mg | |
| Calcium | 107mg | |
| Iron | 7mg | |
| Thiamin | 0mg | |
| Niacin | 4mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 98mg | |
| Folate | 94mcg |
