This vegan potato curry with garbanzo beans, peas, and tomato in coconut milk is seasoned with aromatic spices like garam masala, cumin, and cayenne.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
407 Calories
Recipe Instructions
Step 1
Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.
Step 2
Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.
Step 3
Add cooked potatoes, garbanzo beans, peas, and tomatoes. Pour in coconut milk; bring to a simmer and continue cooking for 5 to 10 minutes.
Ingredients
2 teaspoons salt
2 tablespoons vegetable oil
1 (14 ounce) can coconut milk
3 cloves garlic, minced
4 potatoes, peeled and cubed
2 teaspoons ground cumin
1 (14.5 ounce) can diced tomatoes
4 teaspoons curry powder
1 (15 ounce) can peas, drained
1 yellow onion, diced
4 teaspoons garam masala
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (1 inch) piece fresh ginger root, peeled and minced
