Potato Curry

This is my new favorite curry recipe. I absolutely love it. In fact, I ate it for lunch almost every day last week (sorry co-workers).

Way better than takeout, this vegan potato curry also has less fat. | http://noreencooks.com/2013/03/25/potato-curry/

Potato Curry
Vegan
Adapted from Allrecipes

Ingredients:

  • 4 potatoes, peeled and diced
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 14.5 ounce can diced tomatoes
  • 15 ounce can chickpeas, rinsed
  • 1 cup frozen peas
  • 14 ounce can lite coconut milk

Spices

  • 2 teaspoons ground cumin
  • 4 teaspoons curry powder (I used Penzey’s hot curry powder)
  • 4 teaspoons garam masala
  • 1 inch piece fresh ginger root, peeled and minced
  • 2 teaspoons salt

Directions:

  1. Place potatoes in a large pot, cover with water and add the salt. Bring to a boil over high heat and reduce the heat to maintain a rolling boil. Cook until potatoes are just tender, 8-10 minutes. Drain and set aside.
  2. Meanwhile, in a large pan over medium heat sauté the onion and garlic until translucent.
  3. Combine spices and add to the onions. Cook until spices are fragrant, 1-2 minutes.
  4. Add the tomatoes, chickpeas, peas, cooked potatoes and lite coconut milk. Simmer for 10 minutes and serve with naan or brown rice.

Other recipes I’m making this week:

  • Pitas with baked falafel, cucumbers, sprouts and Trader Joe’s tahini sauce (no recipe, just follow the baking instructions on boxed falafel mix)
  • Buffalo tempeh tacos (Billy’s request)
  • Vegan Mexican pizzas (new recipe I’m working on)
  • Split pea soup

7 thoughts on “Potato Curry

  1. Pingback: Wednesday’s Crush: ‘Karma Chow’ Cookbook

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