Simple Veggie Curry
featured in 25 Amazing Dinners From Tasty
Enjoy a delicious and comforting meal with our Simple Veggie Curry! Packed with hearty vegetables and fragrant spices, this dish is perfect for a cozy night in.
Tasty Team
97% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 2 tablespoons salt, for water
- 2 lb potatoes (905 g), 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 (395 g)
- 15 oz canned chickpeas (425 g), drained
- 15 oz canned peas (425 g), drained
- 14 oz canned full-fat coconut milk (395 g)
Nutrition Info
- Calories 745
- Fat 28g
- Carbs 105g
- Fiber 22g
- Sugar 20g
- Protein 23g
Estimated values based on one serving size.
Preparation
- 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!
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