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Simple Veggie Curry #VeganFridays

Curry on and make this.

Posted on

Simple Veggie Curry


Serves: 4

2 tablespoons salt, for water

2 pounds potatoes, cut to 1-inch cubes

1 tablespoon vegetable oil

1 medium onion, diced

4 cloves garlic, minced

2 teaspoons cumin

1 teaspoon cayenne

4 teaspoons curry powder

1 teaspoon salt

1 teaspoon black pepper

1-inch piece of ginger, minced

1 14-ounce can diced tomatoes

1 15-ounce can chickpeas, drained

1 15-ounce can peas, drained

1 14-ounce can coconut milk


# Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.

# Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.

# Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.

# Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

# Enjoy!