Potato Curry With Coconut Milk Recipe
Recipe By Well Plated
An easy, delicious recipe for vegan potato curry with coconut milk, warm spices, and chickpeas. Fast and healthy with simple ingredients
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1hr 15minstotal
15minsPrep
20minsCook
1hr 15m.total
15m.Prep
20m.Cook
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Add to Shopping ListIngredients for Potato Curry With Coconut Milk Recipe
- 1/4 tablespoon Extra virgin olive oil
- 0.13 Medium Yellow Onion
- 0.13 tablespoon 3 Cloves Minced Garlic About
- 0.13 tablespoon Minced Fresh Ginger
- 0.13 tablespoon Curry powder
- 1/4 teaspoon Garam Masala
- 1/4 teaspoon Ground Cumin
- 0.13 teaspoon Ground turmeric
- 0.03 teaspoon Kosher Salt Plus Additional To Taste
- 0.03 teaspoon Cayenne Pepper Plus Additional To Taste
- 1/4 pound Yukon Gold Potatoes Peeled And 3/4 Inch Diced
- 1.75 ounce 1 Can Reduced Sodium Chickpeas Rinsed And Drained
- 1.75 ounce 1 Can Diced Tomatoes In Their Juices
- 1.75 ounce 1 Can Light Coconut Milk
- 0.13 teaspoon Granulated Sugar Optional; I Find It Better Balances The Flavor, Though You Can Wait To Add It If You Prefer
- 0.13 tablespoon Freshly squeezed lemon juice
- 0.13 cup Frozen Peas No Need To Thaw
- As required Chopped Fresh Cilantro For Serving
- As required Prepare Rice Cauliflower Rice, Or Naan, For Serving
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Well Plated