Friday, January 28, 2011

Spicy Vegan Potato Curry

I know, I haven't posted in forever, but..... this stuff is really good and should be up here.
here's the recipe:

4 potatoes, pealed and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

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 allow to steam dry for 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. Season with cumin,k 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.


  1. Oh my goodness. it looks and sounds delicious!
    Thank you Cass and Melissa.

  2. I did get to enjoy this and enjoy I did!

  3. I'd like to mention that we actually use only 1/4 tsp of cayenne, and that it is still SPICY!

  4. perhapsyou could pair it with a cooling mint Raita? an indian dinner is usually a balance of opposites wet-dry and spicy-cool pairings of dishes.