97% would make again

Simple Veggie Curry

Name: Simple Veggie Curry Recipe by Tasty
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons salt, for water; 2 lb potato, 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; 2 centimeter pieces ginger, minced; 14 oz diced tomato, 1 can; 15 oz chickpeas, 1 can, drained; 15 oz peas, 1 can, drained; 14 oz coconut milk, 1 can

by Jordan Kenna

Ingredients

for 4 servings

2 tablespoons salt, for water
2 lb potato (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
2 centimeter pieces ginger, minced
14 oz diced tomato (395 g), 1 can
15 oz chickpeas (425 g), 1 can, drained
15 oz peas (425 g), 1 can, drained
14 oz coconut milk (395 g), 1 can

Nutrition Info

Shop ingredients with

725

28g

102g

21g

17g

23g

Estimated values based on one serving size.

Preparation

Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding 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 heat to low and cook everything together for 3-5 minutes before serving.
Enjoy!