
How To Make Simple Veggie Curry
Whip up a warm bowl of this veggie curry, packed with tender potatoes, diced tomatoes, chickpeas, and spices, for a healthier meal!
Serves:
Ingredients
- 2tbspsalt,for water
- 2lbpotatoes,cut into 1-inch cubes
- 1tbspvegetable oil
- 1medium onion,diced
- 4garlic cloves,minced
- 2tspcumin
- 1tspcayenne pepper
- 4tspcurry powder
- 1tspsalt
- 1tspblack pepper
- ginger,cut into 2-cm pieces, minced
- 14oztomato,(1 can), diced
- 15ozchickpeas,(1 can), drained
- 15ozpeas,(1 can), drained
- 14ozcoconut milk,(1 can)
Instructions
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Place the potatoes into a large pot or Dutch oven, and cover with well-salted water.
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Bring to a boil, then reduce heat to a simmer, cover, and let the potatoes cook for about 12 minutes until fork tender. Once cooked, drain the potatoes and set aside.
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Return the pot to the stove and add 1 tablespoon of oil. Add the onion and garlic, and sauté over medium heat for about 3 to 5 minutes, until the onion is tender and starts to turn translucent.
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Add the cumin, cayenne, curry powder, salt, pepper, and ginger. Stir to combine before adding the tomatoes, chickpeas, and peas.
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Increase the heat to medium-high, then stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot.
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Reduce the heat to low and cook for 3 to 5 minutes before serving.
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Serve warm, and enjoy!
Nutrition
- Calories: 947.01kcal
- Fat: 32.67g
- Saturated Fat: 19.92g
- Trans Fat: 0.03g
- Monounsaturated Fat: 5.32g
- Polyunsaturated Fat: 4.29g
- Carbohydrates: 136.85g
- Fiber: 26.86g
- Sugar: 23.34g
- Protein: 36.33g
- Sodium: 1604.17mg
- Calcium: 181.23mg
- Potassium: 2601.33mg
- Iron: 12.84mg
- Vitamin A: 95.51µg
- Vitamin C: 110.14mg
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