Spicy Vegan Potato Curry Recipe
Abundant spices make this better than any restaurant curry I've tasted.
This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and cumin.
Surprisingly good, never noticed that lack of meat. I will have to cut down on the spices next time for the kids, but I thought it was just right. Made the recipe as listed.
I've made this recipe twice. I love the flavour and use of spices. The first time I made it with the full amount of Cayenne pepper, and I really liked it. I made it again for some people who don't like spicy food, and I reduced the Cayenne pepper to 1/4 teaspoon, and it was still delicious with a hint of spice.
This recipe is not bad, but the amounts of spices is off. It's a bit overboard to have 4 t. of curry, 4 t. of garam masala, and 2 t. of cumin. These spices are strong enough that I would cut these quantaties down to 1 t. cumin, 1-2 t. curry, and 1 t. garam masala. The flavor will be there but prevent it from tasting too heavy which is what happens when you go overboard on those spices. It will actually taste more flavorful with less (quantanty-wise) spices. Also, you won't need as much salt (2t. is not healthy!) if you don't make the dish taste so heavy by going overboard with the spices. More is not better in this case! I speak from the experience of being both a lover of curries and an experienced cook in making curries.
I looked at the amount of spice this recipe calls for and wondered if I should scale it down a little, but decided to follow it as written. The spices completely overwhelm the flavors of the veggies and coconut milk! We served the curry over rice, and my husband says it's like "spicy rice with a weird texture" -- we know the veggies are in there, but the dish is definitely over-seasoned. Next time I make this, I'll use half the curry powder and garam masala!
DELICIOUS. Was it spicy? YES! Do I like spicy? YES! Can't wait to make again. Below are my changes- also note that after I made the sauce I put it in a crockpot. I then cooked my potatoes and carrots and added to crockpot and let sit on low for 4 hours. Then it went into fridge overnite. Next day, heated up in crockpot for 3 hours on low. YUMMMMMM! Changes made: 1 teaspoon cayenne, 1 teaspoon Adobo instead of the salt, carrots instead of garbanzos, lite coconut milk instead of regular. Cook potatoes less...a bit less than "tender" Omissions: no peas. Additions: 1 tablespoon sugar (heated with spices). 1 can tomato paste. 1 tablespoon lime juice.