Simple Veggie Curry

Here is what you’ll need

!Simple Veggie Curry
Serves: 4

2 tablespoons salt, for water
2 pounds potatoes, cut to 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1-inch piece of ginger, minced
1 14-ounce can diced tomatoes
1 15-ounce can chickpeas, drained
1 15-ounce can peas, drained
1 14-ounce can coconut milk

Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding 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 heat to low and cook everything together for 3-5 minutes before serving.

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  1. I tried this recipe, and it was great! The thing is though, in my opinion it was waaaaay too spicy. When I added the spices, I taste tested it, and my mouth was on fire. So I had to rinse the veggies, and start again. After I adjusted the amount of cayenne pepper, it was indeed tasty. I only point this out, for others who are terrible at tolerating spiciness like myself.

  2. this looks really good! i have one suggestion though: as an indian , i have tried many different versions of the curry you have made. Each person puts their own amount of spices in the curry so that it tastes unique. there should not be any exact recipes for the spices. but this video is very helpful.

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