Spicy Vegan Potato Curry Recipes

VEGAN POTATO CURRY RECIPE

Steps:

• Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic, green onions and ginger stirring for 1 minute.
• Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water.
• Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes).
• Stir in peas, salt, pepper, and allspice. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

SPICY VEGAN POTATO CURRY

Steps:

• 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. 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, 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.