Easiest Way to Cook Yummy Spicy Vegan Potato Curry

Spicy Vegan Potato Curry. Place potatoes into a large pot and cover with salted water. See how to make a spicy vegan curry with chickpeas and potatoes. Vegan Potato Curry recipe is healthy, hearty and delicious, this recipe is suitable for large crowds, it's easy to make and loved by even the strictest meat eater.

Here's a totally delicious and exquisitely simple Potato Curry that goes perfectly with the Instant Pot Khichdi. But of course, use whatever vegetables you have that need to be used! This may be controversial when it comes to I don't care for average grocery store red curry pastes because I find them wimpy. You can cook Spicy Vegan Potato Curry using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spicy Vegan Potato Curry

1. You need 8 of potatoes.
2. You need 2 tbsp of vegetable oil.
3. It's 1 of yellow onion.
4. Prepare 3 clove of garlic, minced.
5. You need 2 tsp of ground cumin.
6. It's 4 tsp of cayenne pepper.
7. You need 4 tsp of curry powder.
8. It's 4 tsp of garam Masala or all spice.
9. Prepare 1 piece of ginger, peeled and minced.
10. It's 1 can of or 2 cans chickpeas, drained.
11. It's 2 tsp of salt.
12. You need 1 can of or 2 cans peas.
13. Prepare 2 can of coconut milk.

However, Maesri is the perfect substitute! Spicy Potato Curry - Vegan Dum AlooSimple Sumptuous Cooking. This spicy vegan potato curry is full on with flavour and easy to make with pantry staples. Fried potatoes are simmered in a spicy and savory tomato-cashew sauce infused with delicious, aromatic Indian spices.

Spicy Vegan Potato Curry instructions

1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce to medium low, cover and simmer until just tender. Drain and allow to steam dry a minute or two..
2. 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..
3. Season above with cumin, cayenne pepper, curry powder, garam Masala, ginger, and salt - mix and cook for 2 additional minutes.
4. Add those chickpeas, peas, and potatoes. Pour in the coconut milk seductively and bring to a simmer. Simmer 10 to 25 minutes, stirring/folding with love every couple minutes..
5. Put it in your face hole.
6. Tastes even better the next day once the spices have made love to each other. Also, you can throw some meat in this like cubed chicken or lamb - it's the tits.
7. Add more cayenne if you like it spicy. I do. So should you.

You'll be surprised by how tasty the humble potato can be! Vegan Potato Curry made in the Instant Pot. This curry is easy to make and packed with flavors. It makes a great lunch or dinner! I use potatoes all the time in my kitchen whether it is to make simple stir fry or my favorite aloo paratha.