spicy vegan potato curry

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.
• 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.