Breadcrumbs | Sweet Potato Curry with Spinach and Chickpeas | Spicey Rice | Luchi | Vegan Chilli | Bhatura | Tofu Curry | Sticky Jerk Tofu with Mango Slaw | Spicy Vegan Potato Curry |
Spicy Vegan Potato Curry
Abundant spices make this better than any restaurant curry you have ever tasted
Serves 4-6 (Estimated) Rating 5/5
Prep Time 30 Minutes Cooking Time 30 Minutes
| Ingredients |
| 4 Potatoes, peeled and cubed |
| 2 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 3 Garlic Cloves, finely chopped |
| 2 tsp Ground Cumin |
| 2 tsp Cayenne Pepper |
| 4 tsp Curry Powder |
| 4 tsp Garam Masala |
| 3 cm Ginger, finely chopped |
| 2 tsp Salt |
| 500 g Tomatoes |
| 500 g Chickpeas, rinsed and drained |
| 500 g Green Beans, topped and tailed then halved |
| 500 g Coconut Milk |
| Method |
| 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. |
| 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, chickpeas, peas, and potatoes. |
| Pour in the coconut milk, and bring to a simmer. |
| Simmer 5 to 10 minutes before serving. |