Recipe: Delicious Spicy Vegan Potato Curry

Spicy Vegan Potato Curry. Place potatoes into a large pot and cover with salted water. Jamaican Spicy Potato Curry (Vegan) is so easy to make. You basically, saute onion, garlic, ginger, spices, thyme, cook until fragrant.

Y'all, this Easy Spicy Vegan Potato Curry is the BEST for dinner right now! It's so easy to make, hearty, cozy, warm, spicy, delicious, and so perfect for a quick fall dinner! Spicy Vegan Potato Curry (Dum Aloo) This spicy vegan potato curry is full on with flavour and easy to make with pantry staples. You can cook Spicy Vegan Potato Curry using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Spicy Vegan Potato Curry

1. It's 8 of potatoes.
2. It's 2 tbsp of vegetable oil.
3. Prepare 1 of yellow onion.
4. You need 3 clove of garlic, minced.
5. Prepare 2 tsp of ground cumin.
6. It's 4 tsp of cayenne pepper.
7. You need 4 tsp of curry powder.
8. You need 4 tsp of garam Masala or all spice.
9. It's 1 piece of ginger, peeled and minced.
10. Prepare 1 can of or 2 cans chickpeas, drained.
11. Prepare 2 tsp of salt.
12. You need 1 can of or 2 cans peas.
13. Prepare 2 can of coconut milk.

Fried potatoes are simmered in a spicy and savory tomato-cashew sauce infused with delicious, aromatic Indian spices. It's layered with different textures and flavors, naturally gluten-free, oil-free and sugar-free - making this an exceptionally healthy vegan curry recipe. the ultimate spicy vegan curry is flavorful and a nice change from the usual curries. Enjoy with jasmine rice or naan bread. On occasions the result is more of a potato curry, but always a vegan curry.

Spicy Vegan Potato Curry step by step

1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce to medium low, cover and simmer until just tender. Drain and allow to steam dry a minute or two..
2. 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..
3. Season above with cumin, cayenne pepper, curry powder, garam Masala, ginger, and salt - mix and cook for 2 additional minutes.
4. Add those chickpeas, peas, and potatoes. Pour in the coconut milk seductively and bring to a simmer. Simmer 10 to 25 minutes, stirring/folding with love every couple minutes..
5. Put it in your face hole.
6. Tastes even better the next day once the spices have made love to each other. Also, you can throw some meat in this like cubed chicken or lamb - it's the tits.
7. Add more cayenne if you like it spicy. I do. So should you.

The inspiration. (This is not a sponsored post by the way - I just really ️ my Instant Pot and know a lot of you have one too!) Today's Vegan Instant Pot Potato Curry is an adapted version of my very popular, Super Simple Green Bean Potato Curry. This curry works brilliantly in the Instant Pot with a couple of very minor changes and I've made those changes here in this revised Instant Pot recipe version. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat then reduce heat to medium-low. In a blender, combine onion, peppers, garlic and broth and blend until smooth.

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