Recipe: Delicious Spicy vegan potato curry

Spicy vegan potato curry. It's layered with different textures and flavors, naturally gluten-free, oil-free and sugar-free - making this an exceptionally healthy vegan curry recipe. Vegan Potato Curry recipe is healthy, hearty and delicious, this recipe is suitable for large crowds, it's easy to make and loved by even the strictest meat eater. Serve it with a khichdi, pulao or with a flatbread like roti or Vegan, gluten-free, soy-free and nut-free.

Fried potatoes are simmered in a spicy and savory tomato-cashew sauce infused with delicious, aromatic Indian spices. You'll be surprised by how tasty the humble potato can be! Creamy sweet potato curry with spinach! You can cook Spicy vegan potato curry using 14 ingredients and 2 steps. Here is how you cook it.

Ingredients of Spicy vegan potato curry

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

It's a wonderful comfort meal for dinner which is also great for meal prep. First of all, potatoes in curry are AMAZING → Refer to this recipe: Potato Veggie Lentil Curry. Second, pan-fried tofu in curry is also, AMAZING → Here I present to you: Spicy Tofu & Potato Coconut Curry Soup → crispy golden-brown tofu, plenty of vegetables: tender Creamer potatoes. Spicy Potato Curry - Vegan Dum AlooSimple Sumptuous Cooking.

Spicy vegan potato curry instructions

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..

Vegan Potato Curry made in the Instant Pot. This curry is easy to make and packed with flavors. It makes a great lunch or dinner! I use potatoes all the time in my kitchen whether it is to make simple stir fry or my favorite aloo paratha. This time around I used them to make this Vegan Potato Curry in.