Potato Curry
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Well Plated · by Erin Clarke★ 4.5 (68)

Potato Curry

NUTRITION · PER SERVING35M COOK
CAL 43%·PRO 41%
CARBS 170G79% OF CAL
14G FIBER0G ADDED6G INTRINSIC150G OTHER6G TOTAL SUGAR
FAT 8G8% OF CAL
3G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An easy, fast vegan potato curry with chickpeas, coconut milk, and warm spices. It's rich and satisfying with simple ingredients, served over brown rice.

mainindiancurrybeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion
  • 3 cloves minced garlic (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon kosher salt (plus additional to taste)
  • ¼ teaspoon cayenne pepper (plus additional to taste)
  • 2 pounds Yukon gold potatoes (peeled and ¾-inch diced (about 4 potatoes))
  • 1 14-ounce can reduced sodium chickpeas (rinsed and drained)
  • 1 14-ounce can diced tomatoes in their juices
  • 1 14-ounce can light coconut milk*
  • 1 teaspoon granulated sugar (optional; I find it better balances the flavor, though you can wait to add it if you prefer)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup frozen peas (no need to thaw)
  • Chopped fresh cilantro (for serving)
  • Prepared brown rice (cauliflower rice, or naan, for serving)
PREP
15M
SODIUM
210MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.