About this recipe:Abundant spices make this vegan curry better than any Indian restaurant curry I've ever tasted!
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
2.5cm piece fresh root ginger, peeled and minced
2 teaspoons salt
1 (400g) tin chopped tomatoes
1 (400g) tin chickpeas, drained
1 (400g) tin peas, drained
1 (400g) tin coconut milk
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Method Prep:30min › Cook:30min › Ready in:1hr
Place potatoes into a large saucepan and cover with water. Bring to the 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 frying pan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened, 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.
Oh dear, don't know where I went wrong, but this was awful, we ate it, but I'll never make it again. Used half the quantities of spice, but it tasted "raw" despite cooking on low for 30 mins. It was a most unpleasant colour! Think i prefer pastes. - 13 Apr 2016