Simple Veggie Curry
featured in 25 Amazing Dinners From Tasty
Enjoy a delicious and comforting meal with our Simple Veggie Curry! Packed with hearty vegetables and fragrant spices, this dish is perfect for a cozy night in.
Tasty Team
97% would make again
Ingredients
for 4 servings
- 2 tablespoons salt, for water
- 2 lb potatoes (905 g), cut into 1-inch (2 cm) cubes
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 4 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1-inch piece fresh ginger, minced
- 14 oz canned diced tomatoes (395 g)
- 15 oz canned chickpeas (425 g), drained
- 15 oz canned peas (425 g), drained
- 14 oz canned full-fat coconut milk (395 g)
Nutrition Info
- Calories 762
- Fat 28g
- Carbs 109g
- Fiber 23g
- Sugar 22g
- Protein 23g
Estimated values based on one serving size.
Preparation
- Place the potatoes in a large pot or Dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to medium-low, cover, simmer the potatoes until fork tender, about 12 minutes. Drain the potatoes.
- Return the pot to the stovetop over medium heat and add the oil. Add the onion and garlic and sauté until the onion is tender and starts to turn translucent, 3-5 minutes.
- Add the cumin, cayenne, curry powder, salt, pepper, and ginger. Stir to combine, then add the 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 the heat to low and cook everything together for 3-5 minutes before serving.
- Enjoy!
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