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I had to share this spicy vegan potato curry recipe because I recently made it for a large crowd and it was finished in no time. The host requested that I make it again for the next event. I love curries and growing up in Jamaica, we ate curries a whole lot (curry chicken, curry goat were popular!. This curry is creamy and delicious, it’s very hearty with potatoes, carrots, chickpeas and green peas. This recipe is suitable for large crowds, it’s easy to make and great for even the strictest meat eater.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons turmeric
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon thyme leaves
- 1 tomato, chopped
- 4 white potato, chopped
- 1 carrot, diced
- 1 ½ cups cooked or 1-15 ounce can of chickpeas
- 1-15 ounce can/ 400ml coconut milk
- 1 cup water
- ½ cup frozen green peas
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
Directions:
Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic and ginger stirring for 1 minute. Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water. Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes). Stir in peas, salt and pepper. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.
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