This was the very first time we decided to make curry and it turned out delicious, filling and so easy to make. We did not miss the meat at all, and from now on this will be our go to recipe for vegetarian curry.
Fast and easy to make this Vegetarian curry is made with potatoes and chickpeas and can be made from scratch in under 30 minutes.
The curry can be served on its own, but because of the cayenne pepper, it is quite spice. If you love spice food, as we do, then just serve it like this, but if you are not such a big fan, then I would recommend a side of plain rice or some chapati or naan.
Start by preparing the potatoes. They need to be tender before you add them to the curry.
Bring a pot of water to boil, add salt and cubed potatoes. Cook for about 10-12 minutes, or until tender and when pierced with a fork, slides off easily.
Drain the potatoes and set them aside until needed.
Once the potatoes are done, you can start on the curry. In a large frying pan, heat up the oil over medium heat.
Add the chopped onion and minced garlic and cook for about 3-5 minutes, or until onion is tender and becomes translucent.
Next stir in the spices, cumin, cayenne pepper, salt, pepper, minced ginger and curry powder. Once the spices are mixed in, add drained chickpeas, tomatoes and green peas. I did not have any canned peas on hand, so I used 400 grams of frozen peas, thawed.
Turn the heat up to medium-high and stir in the coconut milk. Bring to simmer and add the potatoes.
Turn the heat to low and simmer for another 3-5 minutes.
The vegetarian curry is ready. Serve with a side of plain rice, or just on its own. Delicious either way.
Enjoy!
Simple Vegetarian Curry
Ingredients
For the potatoes:
- 1 kg potatoes, peeled and cut into cubes
- 2 tablespoons salt, for the water
For the curry:
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and chopped
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 4 teaspoons curry powder
- 1 teaspoon freshly ground black pepper
- 2 cm pieces ginger, minced or chopped
- 1 can (400 g) tomatoes, chopped
- 1 can (ca. 400 g) chickpeas, drained
- 1 can (ca. 400 g) peas, or frozen peas thawed
- 1 can (400 g) coconut milk
Instructions
- Start by preparing the potatoes. Wash, peel and cut into cubes.Bring water to boil over medium-high heat, add salt and potatoes. Cook the potatoes for about 12 minutes, or until tender but not falling apart.Once the potatoes are cooked, drain them and set aside.
- Start on the curry. In a large frying pan, heat up the oil.Add the peeled and chopped onion and minced garlic. Cook over medium heat until onion is tender and becomes translucent. This will take between 3-5 minutes.
- Add the spices, cumin, curry powder, salt, pepper and ginger. Stir ti combine.
- Add the tomatoes, drained chickpeas and green peas. I did not have canned pas, so I used frozen ones, thawed.
- Increase heat to medium-high and stir in the coconut milk. Bring to simmer and add the potatoes.
- Reduce heat to low and simmer for about 3-5 minutes.
- Serve by itself or with plain rice.
- Enjoy!
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