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Spicy Vegan Potato Curry

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Spicy Vegan Potato Curry

Directions

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Ingredients :

  • 4 potatoes
  • peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion
  • diced
  • 3 cloves garlic
  • minced
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root
  • peeled and minced
  • 2 teaspoons salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can garbanzo beans (chickpeas)
  • rinsed and drained
  • 1 (15 ounce) can peas
  • drained
  • 1 (14 ounce) can coconut milk
  • Methods :

  • 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.
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