Spicy Vegan Potato Curry

Spicy Vegan Potato Curry (slightly adapted from All Recipes, Total Time: 1 hour, Servings: 6)

Ingredients

·         4 potatoes, peeled and cubed

·         2 Tbsp. vegetable oil

·         1 yellow onion, diced

·         3 cloves garlic, minced

·         2 tsp. ground cumin

·         1 ½ tsp. cayenne pepper

·         4 tsp. curry powder

·         4 tsp. garam masala

·         1 tsp. ground ginger

·         2 tsp. salt

·         1 (14.5 oz.) can diced tomatoes

·         1 (15 oz.) can garbanzo beans (chickpeas), rinsed and drained

·         1 (15 oz.) can peas, drained

·         1 (14 oz.) can light coconut milk

Directions

1.       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.

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. 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.

3.       Simmer 5 to 10 minutes before serving.

I think that this is one of the best Indian dishes that I have ever had – and it came from my kitchen!  It was “Oh My Gosh” delicious!  Flavor explosion in my mouth.  All of the spices smelled so good and my mouth watered as I cooked the meal (and upon reheating the leftovers).  The consistency was smooth with just a bit of crunchier texture from the chickpeas.  It was not spicy (even for my husband) and the curry flavor was front and center.  I definitely recommend trying this – I cannot wait to make it again and would not change a thing!