Potato coconut curry

    Potato coconut curry

    (757)
    63saves
    1hr


    32 people made this

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

    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:
    (757)

    Reviews in English (757)

    0

    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

    vmccartie1
    0

    We used spinach but no coconut milk. Super tasty!  -  22 Jan 2016

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    235

    I made this recipe EXACTLY as stated, and it came out so much better than I imagined it would! I thought it would be cheap and cheerful, and useful as a side to something, but it is absolutely delicious! The combination of spices is completely spot on, giving a very rich and authentic flavour, with a good amount of spicyness, but not enough to hurt! Of course it tastes better the next day, as any curry does. The only things I would change in this recipe when I next make it (As I definitely shall), is that I will increase the amount of potatoes by at least 50%, to six or seven potatoes, and use only an 8oz can of chickpeas. The curry as it is, is more like a chickpea curry with potatoes, but I'd like potatoes to be the main feature. I think this curry would be very good too with spinach in it, instead of the peas, although its great as it is! ps. Im neither vegan nor vegetarian.  -  18 May 2008  (Review from Allrecipes US | Canada)

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