Spicy Vegan Potato Curry Recipes
VEGAN POTATO CURRY RECIPE
The Vegan Potato Curry recipe is healthy, hearty, and delicious, and this recipe is suitable for large crowds; it's easy to make, quick, and is loved by even the strictest meat eater. This potato curry is made from scratch from a simple curry spice blend found in your kitchen pantry. This Jamaican Spicy Potato Curry (Vegan) version is full of flavors! Chunky potatoes are cooked in spices along with chickpeas, carrots, and green peas. I love curries, and growing up in Jamaica, we ate curries a whole lot (curry chicken and curry goat were popular then and now). Even in...
Provided by Michelle Blackwood, RN
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- 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 turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water.
- Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes).
- Stir in peas, salt, pepper, and allspice. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.
Nutrition Facts : Calories 204, Carbohydrate 30, Fat 8, Protein 5
SPICY VEGAN POTATO CURRY
Steps:
- 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 allow to steam dry for a minute or two. 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 turned 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.
SPICY VEGAN POTATO CURRY
Abundant spices make this better than any restaurant curry I've tasted. :)
Provided by MeganLee
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- 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 allow to steam dry for a minute or two.
- 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 turned 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.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.6 g, Fat 20.1 g, Fiber 10.1 g, Protein 10.1 g, SaturatedFat 13.3 g, Sodium 1175.9 mg, Sugar 5.9 g
SPICY POTATO CURRY
A deliciously spicy potato dish that can be used as a main or side dish. Add as much or as little chile as you like!
Provided by anonymous
Categories Main Dish Recipes Curries
Time 37m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to a boil. Add potatoes; reduce heat to medium. Cook until tender, 15 to 20 minutes.
- Heat oil in a skillet over medium heat. Add mustard, cumin, and coriander seeds. Cook, stirring constantly, until lightly browned, about 1 minute. Stir in sesame seeds; cook until golden brown, 1 to 2 minutes. Add potatoes, lemon juice, lemon zest, chile peppers, and turmeric. Stir until well combined. Season with salt and pepper.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 67.7 g, Fat 6.7 g, Fiber 9.4 g, Protein 8.9 g, SaturatedFat 1 g, Sodium 62.8 mg, Sugar 3.3 g
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