How to Prepare Perfect 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. Spicy Potato Curry - Vegan Dum AlooSimple Sumptuous Cooking. But of course, use whatever vegetables you have that need to be used! You can cook Spicy vegan potato curry using 14 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Spicy vegan potato curry

1. Prepare 4 of Potatoes, peeled and cube.
2. Prepare 2 tbsp of Vegetable oil.
3. You need 1 of Yellow onion, diced.
4. It's 3 clove of Garlic, minced.
5. It's 2 tsp of ground cumin.
6. You need 1 1/2 tsp of cayenne pepper.
7. Prepare 4 tsp of Curry powder.
8. Prepare 1 of 1 inch fresh ginger root, peeled and minced.
9. It's 2 tsp of Salt.
10. Prepare 1 can of 14.5 ounce diced tomatoes.
11. Prepare 1 can of 15 ounce garbanzo beans (chickpeas), rinsed and drained.
12. You need 1 can of 15 ounce peas, drained.
13. It's 1 can of 14 ounce coconut milk.
14. You need 4 tsp of garam masala.

This may be controversial when it comes to I don't care for average grocery store red curry pastes because I find them wimpy. However, Maesri is the perfect substitute! 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 heat to medium low, cover, and simmer until just tender, about 15 minutes. Drain and allowed to steam drive for a minute or 2..
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 turn translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving..

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.