Spicy Vegan Potato Curry

Spicy Vegan Potato Curry

World Cuisine Asian Indian

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


  • 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


  • 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