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Vegan Potato Curry

yield: 4 total time: 45 minutes
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Ingredients

  • 4 potatoes peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper depending on your taste–I’m a wuss
  • 4 teaspoons curry powder
  • 4 teaspoons Garam Masala
  • 1 inch fresh ginger root piece, peeled and minced, a mini food processor is amazing for this
  • 2 teaspoons salt
  • 1 can diced tomatoes 14.5 oz
  • 1 can garbanzo beans chickpeas, rinsed and drained, 15 oz
  • 1 1/4 cups frozen peas
  • 1 can coconut milk 14 oz
  • 1/2 cup dried currants or raisins
  • 1/2 cup cashews chopped, optional

Nutrition

  • Calories : 1070 calories
  • Carbohydrate : 131 grams
  • Fat : 50 grams
  • Fiber : 31 grams
  • Protein : 36 grams
  • SaturatedFat : 25 grams
  • Sodium : 1290 milligrams
  • Sugar : 25 grams
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