Spicy Vegan Potato Curry

Recipe View 15 mins Prepare the Potatoes: Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, about 12-15 minutes. Drain well and let them steam dry for 1-2 minutes to remove excess moisture.

Recipe View 6 mins Sauté Aromatics: While potatoes are cooking, heat vegetable oil in a large, deep skillet or pot over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

Recipe View 2 mins Bloom the Spices: Stir in curry powder, garam masala, cumin, salt, ginger, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes until the spices are fragrant and toasted. This step enhances the flavor of the curry.

Recipe View 10 mins Combine and Simmer: Add the cooked potatoes, rinsed garbanzo beans, drained peas, and diced tomatoes (with their juices) to the skillet. Pour in the coconut milk and stir gently to combine. Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and simmer for 5-10 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking.

Recipe View 0 mins Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or a dollop of vegan yogurt, if desired. Excellent served with basmati rice or naan bread.