Description
This fragrant and flavorful vegan potato curry is a comforting dish that’s perfect for any night of the week. Packed with tender potatoes, warming spices, and a creamy coconut milk base, this curry is sure to become a new favorite.
Ingredients
1 Tbsp coconut oil
1/2 tsp minced garlic
6 small red potatoes, cubed (about 2″ diameter)
1 large bell pepper, sliced
3/4 cup rice
2 Tbsp curry paste
1 15 oz. can chickpeas
1 1/2 cups coconut milk
1/2 cup water (or broth)
2 cups spinach
1/2 tsp crushed red pepper (optional)
salt/pepper (to taste)
Instructions
Cube the red potatoes and slice the bell pepper.
Saut the potatoes, pepper, and garlic in coconut oil over medium-high heat until the potatoes soften.
Cook the rice according to its instructions.
Stir the curry paste into the vegetables.
Add coconut milk, water or broth, salt, pepper, and chickpeas.
Remove from heat and mix in the spinach.
Serve the curry over the rice, or mix it in.
Add crushed red pepper, if desired. Enjoy.
Notes
Don’t Rush the Onions: Cooking the onions slowly until softened is key to building flavor.
Toast the Spices: Toasting the spices for a moment intensifies their aroma and flavor.
Simmer Gently: Make sure your curry simmers gently to allow the flavors to meld beautifully.
Check for Doneness: Use a fork to check the potatoes for tenderness. They should be easily pierced.
Taste and Adjust: Always taste the curry at the end and adjust the seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 350
- Fat: 20g
- Carbohydrates: 40g
- Protein: 8g