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Spicy Vegan Potato Curry


Prep time                    Cook time                   Ready in
30 mins                         30 mins                         1 hour


4 potatoes peeled and cubed

2 tablespoons of vegetable oil

1 diced yellow onion

3 cloves of garlic, minced

2 teaspoons of ground cumin

1 ½ teaspoons of cayenne pepper

4 teaspoons of curry powder

4 teaspoons of garam masala

1 ½ inch of peeled and diced fresh ginger root

2 teaspoons of salt

1 can of tomatoes

1 can of peas, drained

1 can of chickpeas, drained

1 can of coconut milk



Place potatoes in a large pot and cover with salted water.

Bring to the boil over a high heat, then reduce to medium – low.

Cover and simmer until soft. About 15 minutes.

Drain and steam dry for a minute.

Heat the vegetables in a large skillet over a medium heat.

Stir in the onion and garlic, cook and stir until the onion has softened.

Season with garam masala, cayenne pepper, curry powder, salt and ginger.

Cook for 2 more minutes and add the tomatoes, chick peas, peas and potatoes.

Pour in the coconut milk and bring to a simmer for about ten minutes before serving.

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