This vegan potato curry has abundant spices that make this better than any restaurant curry Ive tasted
Prep Time
50 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Place potatoes into a large pot and cover with salted water. Bring to a boil
then reduce the heat to medium-low
cover
and simmer until just tender
about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.
Meanwhile
heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent
about 5 minutes. Season with curry powder
garam masala
cumin
salt
ginger
and cayenne pepper; cook and stir for 2 minutes more.
Add cooked potatoes
garbanzo beans
peas
and tomatoes
then pour in coconut milk. Bring to a simmer and continue cooking for 5 to 10 minutes.
From the Editor
Please note differences in ingredient amounts when following the magazine version of this recipe.
