Spicy Vegan Potato Curry is a flavourful and aromatic dish that combines tender potatoes, chickpeas and peas in a rich coconut milk-based curry. The blend of spices, including curry powder, garam masala and cumin, creates a satisfyingly spicy and comforting meal.
Ingredients:
- 4 potatoes, peeled and diced
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 3 cloves of garlic, chopped
- 4 teaspoons curry powder
- 4 tsp garam masala
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 (1 inch) piece fresh ginger root, peeled and minced
- 1 ½ teaspoons cayenne pepper
- 1 (15-ounce) tin chickpeas, rinsed and drained
- 1 (15-ounce) tin of peas, drained
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) tin of coconut milk
Method of preparation:
Place the peeled and cubed potatoes in a large saucepan. Cover with salted water. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the potatoes are just tender (about 15 minutes). Drain and leave to dry for 1 or 2 minutes.
Meanwhile, heat the vegetable oil in a large frying pan over a medium heat. Add the diced onion and chopped garlic and cook until the onion is soft and translucent (about 5 minutes).
Season the onion mixture with the curry powder, garam masala, ground cumin, salt, minced ginger and cayenne pepper. Cook and stir for a further 2 minutes.
Add the cooked potatoes, rinsed chickpeas, drained peas and diced tomatoes to the frying pan. Pour in the coconut milk.
Bring to the boil and simmer for 5 to 10 minutes to allow the flavours to meld.
