Vegan Potato Coconut Curry

A low-fat and low-calorie vegetable curry made with chickpeas, potatoes and peas , cooked with aromatic spices in a coconut milk base.You can adjust the level of spiciness to taste.

Vegan Potato Coconut Curry



Preparation Time:- 10 Minutes

Cooking Time:- 30 Minutes

Recipe Source:- Marianhd



Ingredients:-



Potatoes, peeled and cubed:- 4

Olive oil:- 2 Tbsp

Onion, diced:- 1

Garlic cloves, minced:- 3

Ground cumin:- 2 Tsp

Cayenne pepper :- 1/8-1/4 Tsp

Curry powder:- 4 Tsp

Garam masala:- 4 Tsp

Fresh ginger root, peeled and minced :- 1 inch piece

Salt

Diced tomatoes (14.5 oz):- 1 can

Garbanzo beans, rinsed and drained (15 oz):- 1 can

Frozen peas:- 1 1/4 Cup

Coconut milk (14 oz):- 1 can

Dried currants or raisins:- 1/2 Cup

Chopped cashews, optional:- 1/2 Cup



Procedure:-



1) Put the potatoes in a pot of salted water and bring to a boil.



2) Reduce heat to keep at a simmer and cook until just tender–about 15 minutes. Drain them and let them steam dry for a bit.



3) While the potatoes are cooking, heat the oil in a large skillet over medium heat.



4) Add the onion and garlic and cook for about 5 minutes, or until translucent.



5) Add the cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. Cook for 2 minutes more.



6) Add the tomatoes, garbanzo beans, peas, and potatoes.



7) Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes.



Serve hot with some naan ...Enjoy:)

Posted in: Indian Cook