Potato coconut curry

    (855)
    1 hour

    Abundant spices make this vegan curry better than any Indian restaurant curry I've ever tasted!


    69 people made this

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. 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.
    2. 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.

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    Reviews & ratings
    Average global rating:
    (855)

    Reviews in English (623)

    by
    0

    Delicious just thought it had to much cumin and curry powder so halfed the suggested amount so quick and easy!  -  13 Nov 2017

    LieneLubgane
    0

    for some reason mine turned out more liquidy than in picture, but I like it better that way as I boiled pearl barley to it. thank you for recipe.  -  19 Aug 2017

    SuziMcGeachy
    0

    Amazing recipe and a handful of raw cashews didn't go amiss in it!  -  05 Aug 2017

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