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CuisineAsianIndianHigh-FiberHigh-ProteinOne-Pot or PanMeal PrepStove TopDutch OvenWeeknightDinnerEasyVegetarianHealthyGluten-FreeComfort FoodNorth American

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.

Jordan Kenna
Tasty Team
97% would make again
Simple Veggie Curry

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 741
  • Fat 28g
  • Carbs 104g
  • Fiber 22g
  • Sugar 20g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. Add the cumin, cayenne, curry powder, salt, pepper, and ginger. Stir to combine, then add the tomatoes, chickpeas, and peas.
  4. 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.
  5. Enjoy!
  6. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Simple Veggie Curry