Vegan Potato Curry

If you want to add flavor to it, you can add a bit more spices, if you want to make it more spicy you could add more curry powder or cayenne pepper for example. If you wanted to make this vegan potato curry even richer, you could use coconut cream rather than coconut milk, but I found coconut milk to be rich enough. Definitely use a full fat version of coconut milk though. You could substitute a light version but I wouldn’t recommend it. Leftovers keep very well in the fridge for 4-5 days so don’t worry if this is a bigger amount than you need for one meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the olive oil to a pot with the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cayenne pepper, cumin, coriander powder and turmeric and sauté until the onions are slightly softened.

Step 2

Add the chopped potatoes and chickpeas and toss in the spices until well mixed.

Step 3

Add the chopped tomatoes, vegetable stock and coconut milk and stir in.

Step 4

Bring to the boil and then reduce heat, cover the pot and simmer until the potatoes are cooked. Test if they’re ready by bringing out a piece of potato and sticking a fork into it to test if it’s fork tender.

Step 5

Add coconut sugar, sea salt and black pepper (to taste).

Step 6

Serve with chopped cilantro on top and with basmati rice and/or naan bread.