Easiest Way to Make Perfect Spicy vegan potato curry

Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Super Quick Homemade Spicy vegan potato curry. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spicy vegan potato curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy vegan potato curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spicy vegan potato curry is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spicy vegan potato curry estimated approx 1 hour.

To get started with this particular recipe, we have to first prepare a few components. You can have Spicy vegan potato curry using 14 ingredients and 2 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Spicy vegan potato curry:

1. 4 Potatoes, peeled and cube
2. 2 tbsp Vegetable oil
3. 1 Yellow onion, diced
4. 3 clove Garlic, minced
5. 2 tsp ground cumin
6. 1 1/2 tsp cayenne pepper
7. 4 tsp Curry powder
8. 1 1 inch fresh ginger root, peeled and minced
9. 2 tsp Salt
10. 1 can 14.5 ounce diced tomatoes
11. 1 can 15 ounce garbanzo beans (chickpeas), rinsed and drained
12. 1 can 15 ounce peas, drained
13. 1 can 14 ounce coconut milk
14. 4 tsp garam masala

Steps to make to make Spicy vegan potato curry

1. 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.
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.

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