Monday, April 25, 2011

Vegan Curry Potatoes

Preparation: Approximately 1 hour
What You'll Need:
8 red potatoes
1 yellow onion
2 tomatoes (diced)
16 oz frozen peas
14 oz coconut milk
15 oz garbanzo beans (chick peas)
3 cloves garlic
Olive Oil
2 tsp cumin
1" piece of fresh ginger minced (or 1/2 tsp ground ginger)
4 tsp garam masala
4 tsp curry powder
1 tsp sea salt
**This recipe is spicy!  For a more mild flavor use 2 tsp curry powder instead.

Cut potatoes (leave the skin on) into 1 inch cubes and boil in water until medium tender (approximately 12-15 minutes).  While that is cooking....

Mix spices in a cup and set aside. 

In a large skillet heat about 2 tbsp of olive oil over medium heat.  Saute onions and garlic until onions appear translucent (approximately 2-3 minutes) stirring frequently.  Add spices and cook for another two minutes stirring often.  (Do not be afraid of the spices burning.  That is precisely what makes the dish so flavorful). Drain and add potatoes, peas, garbanzo beans, and tomatoes.  Stir.  Add coconut milk and simmer for 15 minutes. 

This is easily one of my favorite dishes to make and is habitually my choice to bring along to dinner parties, family functions, or any other reason to prepare food for a lot of people.  This dietary restricted friendly meal is sure to be a crowd pleaser with it's aromatic flavors and colorful appearance. 


Anonymous said...



P.S. I like the new look.

Yajaira said...

ummm delicious

Manja said...

Oh, that looks delicious!

Kaelyn Choo said...

Looks yummy!


M said...

i tried to be vegan once...


Vicki said...

yum these look amazing!! :) x

Kasia said...

Yummy! thanks for the recipe!


Lexi Lou said...

oh YUM.
Just started with this blogging thing,and following you - I'm glad I vegan recipes excite me muchly. x