Simple Vegetarian Curry
Fast and easy to make this Vegetarian curry is made with potatoes and chickpeas.
Servings: 4 servings
Calories: 609kcal
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!