Spicy Vegan Potato Curry Recipe
Abundant spices make this better than any restaurant curry I've tasted.
This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!
This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and cumin.
This is my go-to curry recipe. A friend made it for me years ago and I LOVE it. So much flavour, and really quite flexible with a basic veg pantry. I prefer more vegetables, so I sub carrots and sweet potato in for some of the potatoes (some starch is necessary for thickening), and add others like zucchini, bell peppers, and cauliflower. I also often sub red lentils for chickpeas, when I don't have any on hand.
I am almost embarrassed to tell everyone what I did to this recipe because of the lack of all of the ingredients... but I had to share because it turned out so well!! It all started with the potatoes I needed to use up... when I came across this yummy sounding recipe. I had no onions in the house, but I did have dried chopped onion, so I rehydrated them... I had no fresh garlic in the house, so I used the minced stuff in the jar (never as good as fresh, imho)... I had no fresh ginger, so I used ginger paste... I had no canned diced toms, but I did have tom paste... I had no coconut milk, but did have coconut milk powder to reconstitute... I was infinitely surprised to have a can of peas, since I really don't care for canned peas at all (where did THOSE come from??). In spite of all of my creative yet irreverent adjustments, this is one of the best curries I have ever tasted!
My family and I loved it! I'm half Thai and a lover of curry, and this one hit the spot! I followed the recipe and added Thai Kitchen red curry paste. I also used 5 potatoes and served it with brown rice. Sriracha on top for extra spice is also yummy. The meal was so delicious!
Key point in this recipe: don't overcook the potatoes. If you do though, it would probably be best to add some chicken or vegetable broth, put it in the blender, and just make curried potato soup out of it. My husband loved this, we both thought the spicing was pretty accurate, but perhaps because I cooked the potatoes too long (as per the directions) it just tasted like spicy mush to me.