Spicy Vegan Potato Curry

Name: Spicy Vegan Potato Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 397 grams coconut milk; 425 grams garbanzo beans (chickpeas), rinsed and drained; 425 grams peas, drained; 411 grams diced tomatoes; 2 teaspoons cayenne pepper; 4 teaspoons curry powder; 1 inch fresh ginger root, peeled and minced; 4 teaspoons garam masala; 3 cloves garlic, minced; 2 teaspoons ground cumin; 4 potatoes, peeled and cubed; 2 teaspoons salt; 2 Tbsps vegetable oil; 1 yellow onion, diced

Spicy Vegan Potato Curry requires around 1 hour from start to finish. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 13g of protein, 23g of fat, and It is a good option if you're following a gluten free and vegan diet.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

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.

Ingredients you will need

Cayenne Pepper

Vegetable Oil

Curry Powder

Garam Masala

Garlic

Ginger

Cumin

Onion

Salt

Equipment you will use

Frying Pan

Add the tomatoes, garbanzo beans, peas, and potatoes.

Ingredients you will need

Chickpeas

Potato

Tomato

Peas

Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Ingredients you will need

Coconut Milk

Equipment

Pot

Frying Pan

Ingredients

Servings:

397grams

coconut milk 425grams

garbanzo beans (chickpeas), rinsed and drained 425grams

peas, drained 411grams

diced tomatoes 2teaspoons

cayenne pepper 4teaspoons

curry powder 1inch

fresh ginger root, peeled and minced 4teaspoons

garam masala 3cloves

garlic, minced 2teaspoons

ground cumin 4

potatoes, peeled and cubed 2teaspoons

salt 2Tbsps

vegetable oil 1

yellow onion, diced

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Pratsch Organic Gruner Veltliner. It has 4.4 out of 5 stars and a bottle costs about 13 dollars.