Friday, October 9, 2009
Spicy Vegan Curry
I am so on a curry phase right now. Also, most recipes with chickpeas happen to be curries and I made 1 large potful of chickpeas by a slightly miscalculation on my part. Yeah. That's right.
This dish is another pretty good one. Not as flavourful as the previous ones I've made but it's able to stand on its own feet.
Adapted from AllRecipes, serves 3.
2 potatoes ; peeled and cubed
1 tablespoons vegetable oil
1/2 yellow onion ; diced
1 1/2 cloves Garlic ; minced
1 teaspoons ground cumin
1/2 teaspoons cayenne pepper
2 teaspoons curry powder
1 1/2 teaspoons garam masala
1/2 inch Fresh ginger root ; peeled and minced
1/2 teaspoons Fine salt
206 grams Diced tomatoes ; (about 4 tomatoes)
213 grams Chick peas ; rinsed and drained
213 grams peas ; drained
199 grams milk
1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk (enough to cover the ingredients and slightly more), and bring to a simmer. Simmer 5 to 10 minutes before serving.