Vegan potato curry with chickpeas, peas and cashews
Discover a delightful Vegan Potato Curry recipe packed with nutritious chickpeas, sweet peas, and crunchy cashews. This flavorful dish combines creamy coconut milk, zesty spices like cumin and cardamom, and tangy tomatoes to create a hearty, satisfying meal. Perfect for a cozy weeknight dinner or an impressive vegan feast. Enjoy a balanced and delicious plant-based meal!
Cook time 25 min
Prep time 5 min
Ingredients:
4 potatoes2 tbsp olive oil
1 onion
3 garlic cloves
1 tsp coriander leaves
1/4 tsp cinnamon
2 tsp ground cumin
1/2 tsp cardamom
1/4 tsp red pepper (spice)
4 tsp curry powder
1 slice ginger root
2 tsp salt
1 can canned tomatoes
15 oz chickpeas
1 cup peas
1.50 cups coconut milk
1/2 cup raisins
1/2 cup cashew
This mouth-watering Vegan Potato Curry with Chickpeas, Peas, and Cashews is sure to be a hit for any meal. It combines hearty potatoes, protein-packed chickpeas, sweet peas, and crunchy cashews, all brought together with a rich and flavorful array of spices. Perfect for a cozy family dinner or a special occasion, this vegan delight is as nutritious as it is delicious.
Instructions:
- Peel and dice the potatoes into uniform pieces for even cooking.
- Finely chop the onion and mince the garlic cloves.
- Mince or grate the ginger root.
- Heat 2 tbsp of olive oil in a large pot or deep skillet over medium heat.
- Add the chopped onion and cook until it softens and turns translucent, about 5-7 minutes.
- Add the minced garlic and ginger, and sauté for an additional 1-2 minutes until fragrant.
- Stir in the ground cinnamon, ground cumin, ground cardamom, red pepper, and curry powder. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their aromas.
- Add the diced potatoes to the pot and stir to coat them with the spices.
- Pour in the canned tomatoes and mix well. Allow the mixture to come to a gentle simmer.
- Add salt to taste at this stage.
- Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.
- Once the potatoes are cooked, add the drained chickpeas and peas to the pot. Stir to combine.
- Pour in the coconut milk and stir well. Allow the curry to simmer for another 5-10 minutes to let the flavors meld together. Ensure the mixture doesn't boil too vigorously.
- Stir in the raisins and toasted cashews. Simmer for an additional 2-3 minutes.
- Taste and adjust the seasoning as necessary.
- Remove from heat and let the curry sit for a few minutes before serving.
- Garnish with finely chopped coriander leaves if desired.
- Serve the potato curry hot, with rice, naan, or your favorite flatbread. Enjoy the comforting and flavorful vegan meal!
Tips:
- Cut potatoes into equal-sized chunks to ensure even cooking.
- Saute the spices briefly before adding other ingredients to release their full flavors.
- Use fresh ginger root for an extra burst of flavor.
- If you prefer a thicker curry, let it simmer longer to reduce the liquid.
- To add a touch of sweetness, you can include a small amount of sugar or maple syrup.
Your Vegan Potato Curry with Chickpeas, Peas, and Cashews is now ready to be served! This nourishing dish is perfect by itself or with a side of rice or naan bread. Enjoy the medley of flavors and textures in every bite. Happy cooking and bon appétit!
Nutrition per serving
6 ServingsCalories 450kcal
Protein 12g
Carbohydrates 60g
Fiber 11g
Sugar 16g
Fat 24g
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