|Smooth and spicy.|
Spicy Potato Curry
- 2 potatoes, cubed
- 2 sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 1/2 teaspoons cayenne pepper
- 5 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 1 - 1 inch piece fresh ginger, peeled and minced
- 2 teaspoons salt (or more to taste)
- 1 - 14.5 ounce can diced tomatoes
- 1 - 15 ounce can chickpeas, drained and rinsed
- 15 ounces frozen peas
- 1 - 14 ounce can coconut milk
While the potatoes are cooking, add the oil and garlic to a large skillet and heat over medium-high heat. Once the oil is hot, stir in the onion and cook for about 5 minutes or until onions become tender. Stir in the spices, ginger, and salt and cook for 2 more minutes. Finally, add the rest of the ingredients, bring to a simmer, and simmer for 10 minutes before serving.
Yields 6 servings.
This is a consistently great curry recipe. The spiciness blends nicely with the smooth coconut milk to create a deliciously layered flavor. I really like the way the peas sort of pop when you bite into them, providing a bit of a crunch to every bite.Accessibility:
This recipe includes fairly basic ingredients. I like to use both sweet potatoes and regular potatoes, but you can use just one or the other if you like. Feel free to add other vegetables, as well.Ease of Preparation:
This dish doesn't take too long to prepare and there isn't too much chopping involved. Once you get the potatoes going you can chop and prepare the remaining ingredients, so the timing works out well.Non-vegan friendliness:
Rachel described this as an Indian version of chili--mainly because it's so hearty. This is a very satisfying dish and I'm confident that non-vegans would love it, too.