Easy Vegan Potato Curry
This hearty and delicious Vegan Potato Curry is INCREDIBLY easy to make. Adjust the spicy level to your taste and have this potato curry recipe on the table in 30 minutes or less!
Servings 4 Servings
- 1 Tbsp coconut oil
- 1/2 tsp minced garlic
- 6 small red potatoes, cubed about 2" diameter
- 1 large bell pepper, sliced
- 3/4 cup rice
- 2 Tbsp curry paste
- 1 15 oz. can chickpeas
- 1 1/2 cups coconut milk
- 1/2 cup water or broth
- 2 cups spinach
- 1/2 tsp crushed red pepper optional
- salt/pepper to taste
Cut the red potatoes into small cubes and slice the bell pepper.
Cook the potatoes, pepper, and garlic in the coconut oil over medium-high heat (until the potatoes begin to soften).
While the vegetables are cooking, cook the rice according to directions.
Add the curry paste to the vegetables and continue cooking.
Mix in the coconut milk, water (or broth), salt and pepper to taste, and chickpeas.
Remove from heat and mix in the spinach.
Lastly, serve the curry over the rice or mix it in.
Top with crushed red pepper (to taste) and enjoy!
Calories: 498kcal | Carbohydrates: 78g | Protein: 16g | Fat: 19g | Saturated Fat: 13g | Sodium: 56mg | Potassium: 1265mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3886IU | Vitamin C: 75mg | Calcium: 56mg | Iron: 3mg