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Super Simple Potato Curry [Vegan]

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It takes about 5 minutes to prepare this dish and then you just have to wait 20 minutes for it all to get hot and the potatoes to get soft. Basically, you cut the potatoes and then dump everything in a large sauce pan and simmer. Not quite as simple as throwing a pizza in the oven, but pretty damn close. This recipe is also extremely cheap to make and can feed the masses. I would double the serving if you have more than 2 or 3 people as I guarantee they will go back for seconds.

Super Simple Potato Curry [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4

Cook Time

20

Ingredients

  • 1 tablespoon coconut oil
  • 2-3 cloves garlic, minced
  • 1 medium onion, diced
  • 4 small potatoes or 2 medium/large potatoes
  • 1 13.66-ounce can full-fat coconut milk
  • 1 cup diced tomatoes
  • 1 cup frozen peas
  • 1/4 teaspoon red pepper
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon grade B maple syrup
  • 1 tablespoon fresh minced ginger

Preparation

  1. Add 1 tablespoon coconut oil to large skillet on medium heat. Add minced garlic.
  2. Once garlic is fragrant, add diced onion and cook until starting to turn translucent, about 5 minutes.
  3. Add coconut milk, diced tomatoes, and spices. Stir to combine.
  4. Bring to a low simmer and add potatoes.
  5. Cover and let simmer on low/medium until potatoes are softened, 10-15 minutes.
  6. Add frozen peas, stir, and let sit for 5 minutes.
  7. Stir again and serve. Store leftover in airtight container for up to 1 week.

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AUTHOR & RECIPE DETAILS


photo

Tasty snacks, meals, and treats — always easy, always yummy. Jennifer Harmon is the founder and recipe developer of the vegan food blog, Peppers and Peaches, which features all types of plant-based meals, snacks, and treats. Jenn’s goal is to spread the word that a plant-based diet is good for animals, the environment, and personal health.  Plus, it’s super tasty


 

 

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19 comments on “Super Simple Potato Curry [Vegan]”

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Marissa Stlouis
2 Days ago

awesome recipe! very simple and tasty!


Reply
Sasha Matthew
2 Months Ago

Delicious stuff! I added some, mushrooms, water and veggie stock when I made it. Turned out great!


Reply
Hayley Restivo
10 May 2018

We’re so glad you enjoyed it! If you got any pictures of your creation make sure to tag us using #Foodmonsterapp on Instagram so we can feature you on our page!

uptight
4 Months Ago

I substituted olive oil for coconut oil, cow\'s milk and a little bit of yogurt for coconut milk and honey for maple syrup, as I couldn\'t find any of those ingredients in my local supermarket or I found them and they were too pricey, so it was vegetarian and not vegan... Also put in some green beans I had instead of peas and added a dash of cayenne and garlic powder. It turned out amazing! It might be the absence of coconut flavor but I didn\'t find it too sweet at all, it was just perfect. Will def be making this again, my husband didn\'t try it because of a stomach flu he had so next time I will be doubling the quantities!


Reply
Rebekah
10 Months Ago

I forgot to mention that I cooked the potatoes on their own until al dente then added to sauce and cooked until potatoes were soft and flavorful. The finished product was lovely.


Reply
GC AZ
14 Jan 2018

You know, that would have been REALLY HELPFUL to read in the recipe, and not the comments. You also did not say how small to cut up the potatoes.

Rebekah
10 Months Ago

I have never tried curry but I am looking to expand my vegan recipe library so I thought I would give this a go. The only doctoring I did was add in one sweet potato in replace of two of the small potatoes. This recipe was super easy to follow and turned out fricken delicious! Everyone in my house scarfed it down. I will definitely make again but next time I will double the batch.


Reply
adam
1 Years Ago

this is a pretty good recipe! the one thing i\'d say though is that it\'s a bit bland if you\'re not white or just like stronger flavours. i used a scotch bonnet pepper instead, twice the garlic, more salt and a table spoon of masala i made using coriandre, cumin, cloves, fenugreek seeds, and mustard seeds...


Reply
J
30 May 2017

" it\\\'s a bit bland if you\\\'re not white"

lolololol. I thought the same thing when I was reading the ingredients.

Kyrstie Sebastian
1 Years Ago

Great recipe, easy to follow and has become a staple in my house. Tonight i swapped out the potatoes and added eggplant (aubergine) and chickpeas. This is super easy and the whole family loves it :)
thank you


Reply
Nel
1 Years Ago

How much grams of quantity is this "1 13.66 ounce" of coconut milk ? Thanks a lot!!


Reply
kyrstie
27 Mar 2017

Its a standard can :) its 390 grams
I think you may have read it as 113.66 however it is meant to read 1x 13.66oz can of ...

Yolanda
1 Years Ago

Really did not enjoy this. I had to doctor it with several more Indian spices because it was just waaay too sweet. I also really wish there had been pictures of the cooking process. I ended up having to switch from cooking it in a big soup pot to a tiny 5 cup sized pot because there was no way the potatoes would have cooked in something more spread out, and that was pretty annoying. Keep in mind that the broth you\'re cooking the potatoes in is only a can\'s worth of coconut milk. I ended up cutting 4 small to medium sized potatoes, but only about 1 really should go in. I had to use the rest up and spend more time making mashed potatoes. Without adding more spices it tasted very sweet and didn\'t have much flavor. I made brown rice to go with this, and all in all this took me 2 hours before I could eat, from start to finish.


Reply
pauline
1 Years Ago

Bloody brilliant m8. Top Stuff


Reply


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