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Recipe

Spicy Potato Curry

Spicy Potato Curry
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Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Recipe Type: Fall, Low Waste
Servings: 8 (click to scale)

Ingredients

  • 2 lb Yukon gold potatoes diced
  • 2 Tbsp canola oil
  • 1 cup white onion diced
  • 3 each fresh garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground cayenne pepper
  • 4 tsp curry powder
  • 3/4 Tbsp garam masala
  • 1 oz fresh ginger minced
  • 1 tsp salt
  • 15 oz canned diced tomatoes, no added salt
  • 15 oz canned low sodium garbanzo beans drained and rinsed
  • 15 oz frozen peas
  • 14 oz unsweetened coconut milk
  • 2 qt low sodium vegetable stock

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Instructions

  • Boil potatoes until just tender. Drain and set aside.
  • Heat oil in a skillet. Stir in onions and garlic and sauté until translucent. Add cumin, cayenne, curry, garam masala, ginger and salt and cook for 2 minutes. Add tomatoes, beans, peas and potatoes.
  • Pour in coconut milk and vegetable stock. Simmer for 10 minutes. Serve with brown rice.

Nutrition

Calories: 420kcal | Carbohydrates: 60g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Sodium: 600mg | Fiber: 11g
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