Spicy Vegan Potato Curry Recipes
VEGAN POTATO CURRY RECIPE
The Vegan Potato Curry recipe is healthy, hearty, and delicious, and this recipe is suitable for large crowds; it's easy to make, quick, and is loved by even the strictest meat eater. This potato curry is made from scratch from a simple curry spice blend found in your kitchen pantry. This Jamaican Spicy Potato Curry (Vegan) version is full of flavors! Chunky potatoes are cooked in spices along with chickpeas, carrots, and green peas. I love curries, and growing up in Jamaica, we ate curries a whole lot (curry chicken and curry goat were popular then and now). Even in...
Provided by Michelle Blackwood, RN
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic, green onions and ginger stirring for 1 minute.
- Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water.
- Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes).
- Stir in peas, salt, pepper, and allspice. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.
Nutrition Facts : Calories 204, Carbohydrate 30, Fat 8, Protein 5
SPICY VEGAN POTATO CURRY
Abundant spices make this better than any restaurant curry I've tasted. :)
Provided by MeganLee
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- 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.
- 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. Simmer 5 to 10 minutes before serving.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.6 g, Fat 20.1 g, Fiber 10.1 g, Protein 10.1 g, SaturatedFat 13.3 g, Sodium 1175.9 mg, Sugar 5.9 g
SPICY VEGAN POTATO CURRY
Steps:
- 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. 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. Simmer 5 to 10 minutes before serving.
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- Sauté seasoning ingredients (curry leaves, red chili pepper, urad dal, cumin and mustard seeds) in a pan and add turmeric powder. Add ginger, onion, tomatoes, green chili peppers and sauté for 5 to 7 minutes. Add salt and mix well.
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5/5 (3)Category DinnerCuisine Sri LankanTotal Time 35 mins
- Add coconut oil to a pot (traditional Sri Lankan clay pots works great). Then add cinnamon stick, curry leaves, pandan leaves, and dried red chilies. Fry for few seconds until you get a good aroma.
- Move everything to a side of the pot. Add fenugreek seeds, onions, and garlic. Fry until onions are sweaty and soft. Reduce the heat if the garlic is getting brown too quickly.
- Reduce heat. Add chili powder, curry powder, turmeric, and salt. Toast the spices with the onions for about 30seconds or until you get a good spice aroma.
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Servings 6Category Vegetarian
- Place potatoes in a large pot. Pour salted water to cover. Over high heat, bring to a boil. Reduce heat to medium-low, cover, and simmer for about 15 minutes until the potatoes are tender. Drain. Allow to steam dry for a minute.
- Meanwhile, in a large skillet, heat vegetable oil over medium heat. Add onion and garlic. Stir about 5 minutes until onion has softened.
- Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. Cook for about 2 minutes more. Add the peas, tomatoes, garbanzo beans, and potatoes. Add the coconut milk. Bring to a simmer and simmer 5 minutes. Serve.
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5/5 (24)Calories 498 per servingCategory Lunch, Dinner, Appetizer, Main Course
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VEGAN POTATO CURRY - LOVING IT VEGAN
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Ratings 50Calories 445 per servingCategory Dinner, Entree, Gluten-Free, Savory
- Add the olive oil to a pot with the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cayenne pepper, cumin, coriander powder and turmeric and sauté until the onions are slightly softened.
- Bring to the boil and then reduce heat, cover the pot and simmer until the potatoes are cooked. Test if they're ready by bringing out a piece of potato and sticking a fork into it to test if it's fork tender.
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4.6/5 (5)Total Time 45 minsCategory SideCalories 144 per serving
- In a large skillet, add 1 tsp of oil and heat at medium. When the oil is hot, add mustard seeds and fennel seeds and let them sizzle and start to pop. half a minute. Use a lid if the mustard seeds start to explode out of the pan.
- Add garlic and mix in. Cook for 1 minute. Add potatoes and mix to coat. Add salt and water and mix in. Cover and cook the potatoes for 20 to 25 minutes or until tender. Stir once or twice in between and add more water to de glaze if needed.
- In a small bowl, mix the coriander powder, garam masala, cayenne, turmeric and rice flour. Add this to the potatoes and mix well to coat. Add 1 tsp oil and mix well so the potatoes are well coated with the spices and flour. Cook for 2 minutes so the spices and flour get cooked.
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5/5 (3)Category MainCuisine IndianTotal Time 1 hr
- 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 set aside.
- 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.
- Gently stir in the tomatoes, chickpeas, peas, potatoes, and coconut milk. Bring to a simmer, then simmer over medium-low heat for 10 minutes.
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