Simple Veggie Curry Recipe by Tasty

• servings: 4 servings

Ingredients

2 tablespoons salt, for water

2 lb potatoes, cut into 1-inch (2 cm) cubes

1 tablespoon vegetable oil

1 medium onion, diced

4 cloves garlic, minced

2 teaspoons cumin

1 teaspoon cayenne pepper

4 teaspoons curry powder

1 teaspoon salt

1 teaspoon black pepper

1 1-inch piece fresh ginger, minced

14 oz canned diced tomatoes

15 oz canned chickpeas, drained

15 oz canned peas, drained

14 oz canned full-fat coconut milk

Directions

Place the potatoes in a large pot or Dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to medium-low, cover, simmer the potatoes until fork tender, about 12 minutes. Drain the potatoes.

Return the pot to the stovetop over medium heat and add the oil. Add the onion and garlic and sauté until the onion is tender and starts to turn translucent, 3-5 minutes.

Add the cumin, cayenne, curry powder, salt, pepper, and ginger. Stir to combine, then add the tomatoes, chickpeas, and peas.

Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce the heat to low and cook everything together for 3-5 minutes before serving.

Enjoy!

Nutrition

• Calories: 741
• Total Fat: 28 g
• Total Carbohydrate: 104 g
• Dietary Fiber: 22 g
• Total Sugars: 20 g
• Protein: 23 g