Description
This Vegan Potato Curry is a flavorful and hearty dish featuring tender potatoes, chickpeas, and warming spices simmered in creamy coconut milk, perfect for a comforting plant-based meal.
Ingredients
Units
Scale
Ingredients
- 1 tablespoon coconut oil
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 stalks Escallion or green onions (chopped)
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme (or 2 sprigs)
- 1 medium tomato (chopped)
- 4 medium potatoes (peeled and chopped)
- 1 medium carrot (diced)
- 1 1/2 cups cooked chickpeas (or 1-15 ounce can)
- 1–15 ounce can coconut milk
- 1 cup water
- 1/2 cup frozen green peas
- 1 teaspoon salt
- 1/2 teaspoon Cayenne pepper (or 1 whole Scotch pepper)
- 1/4 teaspoon ground allspice/pimento (optional)
Instructions
- Heat oil and saute aromatics: Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic, green onions and ginger stirring for 1 minute.
- Add spices and vegetables: Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water.
- Simmer curry: Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes).
- Finish and serve: Stir in peas, salt, pepper, and allspice. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.
