Description
This Vegan Potato Curry is healthy, hearty, and delicious, and it’s perfect for feeding a crowd. It’s easy to make, quick, and loved by even the strictest meat eater. This potato curry is made from scratch with a simple curry spice blend using ingredients found in your kitchen pantry.
Ingredients
- 1 tablespoon 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 black pepper or 1 whole Scotch pepper
- 1/4 teaspoon ground allspice/pimento, optional
Instructions
- Heat oil in a large saucepan, add onion and sauté until soft, about 4 minutes. Add garlic, green onions and ginger, stirring for 1 minute.
- Add turmeric, cumin, coriander and thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk and water.
- Cover the saucepan and bring to a boil. Reduce to a simmer and cook for 30 minutes until thickened. Mash some of the potatoes if desired.
- Stir in peas, salt, pepper and allspice. Remove from heat. Serve with salad, brown rice, quinoa or gluten-free tortilla.
Notes
- Mash some of the cooked potatoes to naturally thicken the curry.
- Serve with salad, brown rice, quinoa or gluten-free tortilla.
- Use a whole Scotch pepper or adjust the amount of black pepper according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Jamaican