Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, spicy vegan potato curry. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
All Reviews for Spicy Vegan Potato Curry. Spicy Vegan Potato Curry. this link is to an external site that may or may not meet accessibility guidelines. Rich and fragrant vegan potato curry that is delicious served as is or over rice or with some vegan naan. Simmer it up in a big pot until the potatoes are tender and then serve it topped with some chopped cilantro.
Spicy vegan potato curry is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Spicy vegan potato curry is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spicy vegan potato curry using 14 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Spicy vegan potato curry:
- Make ready 4 Potatoes, peeled and cube
- Make ready 2 tbsp Vegetable oil
- Prepare 1 Yellow onion, diced
- Prepare 3 clove Garlic, minced
- Make ready 2 tsp ground cumin
- Make ready 1 1/2 tsp cayenne pepper
- Get 4 tsp Curry powder
- Get 1 1 inch fresh ginger root, peeled and minced
- Prepare 2 tsp Salt
- Prepare 1 can 14.5 ounce diced tomatoes
- Get 1 can 15 ounce garbanzo beans (chickpeas), rinsed and drained
- Prepare 1 can 15 ounce peas, drained
- Get 1 can 14 ounce coconut milk
- Prepare 4 tsp garam masala
It's a simple recipe that is Didn't add the red pepper flakes, and it was decently spicy. Recipe in CommentsSpicy Vegan Potato Curry (Dum Aloo) (i.redd.it). 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.
Instructions to make Spicy vegan potato curry:
- 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.
- 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.
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. In an attempt to eat more sweet potato than normal potatoes (because I hear they are better for you), I made this delicious spicy vegan curry. Of course you can use normal potatoes if you prefer! This curry is the perfect compromise.
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