Vegan Potato Coconut Curry

A low-fat and low-calorie vegetable curry made with chickpeas, potatoes and peas , cooked with aromatic spices in a coconut milk base.You can adjust the level of spiciness to taste.

Vegan Potato Coconut Curry

Preparation Time:- 10 Minutes
Cooking Time:- 30 Minutes
Recipe Source:- Marianhd

Ingredients:-

Potatoes, peeled and cubed:- 4
Olive oil:- 2 Tbsp
Onion, diced:- 1
Garlic cloves, minced:- 3
Ground cumin:- 2 Tsp
Cayenne pepper :- 1/8-1/4 Tsp
Curry powder:- 4 Tsp
Garam masala:- 4 Tsp
Fresh ginger root, peeled and minced :- 1 inch piece
Salt
Diced tomatoes (14.5 oz):- 1 can
Garbanzo beans, rinsed and drained (15 oz):- 1 can
Frozen peas:- 1 1/4 Cup
Coconut milk (14 oz):- 1 can
Dried currants or raisins:- 1/2 Cup
Chopped cashews, optional:- 1/2 Cup

Procedure:-

1) Put the potatoes in a pot of salted water and bring to a boil.

2) Reduce heat to keep at a simmer and cook until just tender–about 15 minutes. Drain them and let them steam dry for a bit.

3) While the potatoes are cooking, heat the oil in a large skillet over medium heat.

4) Add the onion and garlic and cook for about 5 minutes, or until translucent.

5) Add the cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. Cook for 2 minutes more.

6) Add the tomatoes, garbanzo beans, peas, and potatoes.

7) Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes.

Serve hot with some naan ...Enjoy:) Read More......

Mixed Vegetable Vegan Coconut Curry / Indian Curry Recipe

If you like Indian food spices , you'll love this vegan recipe of mixed vegetables,chickpeas and potatoes simmered in a generous amount of aromatic Indian spices.If you don't happen to have all of the spices on hand, feel free to skip one or two, but anymore than that and you will miss the authentic Indian flavor of this dish.This is a very healthy, nutritious and wholesome dish with the goodness of vegetables.

Mixed Vegetable Vegan Coconut Curry / Indian Curry Recipe

Preparation Time:- 10 Minutes.
Cooking Time:- 20 Minutes
Recipe Source:- Adapted from Madhu's Recipe

Ingredients:

Mix Vegetable - 2-3 Cups ( I used frozen ones)
Cooked Chick peas- 1/2 Cup
Potato - 1 Cut into small cubes
Tomato - 2 ( Make a smooth paste in a blender )
Coconut milk- 2 Cups
Tomato paste - 1 Tbsp
Ginger - 1 Inch chopped finely
Garlic pods - 2 Chopped finely
Turmeric powder- 1/2 Tsp
Coriander powder- 1/2 Tsp
Cumin powder- 1/2 Tsp
Garam masala to taste
Red chilly powder to taste
Bay leaves- 1
Cloves - 3
Cardamom -3
Cinnamon stick - 1 small piece
Salt to taste
Lemon juice to taste
Oil - 4 Tbsp


To Grind:-

Medium onion- 1
Handful of mint leaves
A big handful of coriander leaves

Procedure:

1) Add a tbsp of oil in a pan and fry the chopped onion till light brown. Turn off the heat. Let cool for few minutes.

2) Take the sauteed onion, coriander leaves and mint leaves in a mixer. Add some water and make a fine paste. Set a side.

3) Add a tbsp of oil and add the bay leaves, cardamom, cloves, cinnamon and ginger. Fry for few seconds.

4) Now add the pureed tomato and some salt. Cook till the oil oozes out from the sides of the pan.

5) Add in the coriander powder, cumin powder, garam masala and red chilly powder. Fry for few seconds.

6) Add the ground onion mixture and saute for few minutes.

7) Stir in the coconut milk, tomato paste and necessary water for the gravy.

8) Cook the gravy for ten minutes and check the seasoning.

9) Now add all the veggies and boiled chick peas. Reduce to low and cook for ten to fifteen minutes.

10) Turn off the heat and add in the lemon juice.

Serve the rich mixed vegetable coconut curry with some Flat bread (Naan) or pulav.

Enjoy:) Read More......