Vegan Potato Curry Recipe
This Vegan Potato Curry recipe is healthy, hearty, and delicious, and this recipe is suitable for large crowds; it’s easy to make, quick, and is loved by even the strictest meat eater. This potato curry is made from scratch from a simple curry spice blend found in your kitchen pantry.
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Servings: 5 servings
Calories: 291kcal
Ingredients
- 1 tablespoon coconut oil
- 1 small onion chopped
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 2 stalks Escallion or green onions chopped
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme or 2 sprigs
- 1 medium tomato chopped
- 4 medium potatoes peeled and chopped
- 1 medium carrot diced
- 1 1/2 cups cooked chickpeas or 1-15 ounce can
- 1-15 ounce can coconut milk
- 1 cup water
- 1/2 cup frozen green peas
- 1 teaspoon salt
- 1/2 teaspoon Cayenne pepper or 1 whole Scotch pepper
- 1/4 teaspoon ground allspice/pimento optional
Instructions
- 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.
Nutrition
Calories: 291kcal | Carbohydrates: 52g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 496mg | Potassium: 1108mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2518IU | Vitamin C: 48mg | Calcium: 85mg | Iron: 4mg