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Vegan Potato and Gandules Curry Receipe

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by Manaswinee Meesawan (subscribe)
Living a Good Life.
Published February 6th 2013
Gandules in curry? Why not?
One of my favourite curries to make during Daniels's fast is Potato and Gandules Curry. Being a Thai I don't think I could survive without curries. This is not a Thai curry, and I chose to share this recipe because the spices used in this curry are common to Westerners and easy to find in a supermarket or local bodega.
Curry, Vegan, gandules, indian curry, vegan curry
Quick, cheap, and easy to make vegan potato and gandules curry

My family will be living on potatoes and beans for 21 days of Daniel's fast. I try to come up with recipes that are flavourful, so here's my potato and gandules curry.
Indian curry, Vegan
Most of the ingredients, I kept adding things to it after I took the picture, see the final ingredient list below.

3 large potatoes or 5 smaller ones, peeled and cubed
1 large yellow onion, cubed
3 tomatoes, cubed
3 cloves of garlic, chopped
Some cilantro, chopped
1 (14.5 once) can of gandules (pigeon peas)
1 (14 once) can of coconut milk
1 tablespoon of ground ginger
2 tablespoons of curry powder
1 teaspoon of ground cumin
1 teaspoon of cayenne pepper
Salt to taste

Boil the cubed potatoes until tender, but not too soft and become mush. Drain and set aside.

While the potatoes are being boiled, in a large deep pan or pot add oil and cook garlic until you smell the aroma. Add cubed onion and cook until the onion become soft and almost transparent. Add ground ginger, curry powder, ground cumin, and cayenne pepper to the cooked onion. Stir until all the spices mix well. Add cubed tomatoes, mix together with the onion and spices. Let stand for a few minutes.

Add the potatoes and gandules. Gently mix all ingredients together. Let stand for a few minutes. Slowly add coconut milk. You can add the coconut milk up to your own liking. If you like the sauce then you can use the whole can or if you don't like too much sauce then maybe half a can. Add salt. Add chopped cilantro. Gently stir and let stand for 10-15 minutes, but don't let the potatoes get too soft.

It takes only about 30 minutes to complete the cooking.
Vegan, curry
Finished product, Potato and Gandules Curry

I made this curry as a dip, using just a little bit of coconut milk, for a party last Sunday. Everyone loved it because it's different from other party dips. You can enjoy this curry with rice, pita bread or on top of noodles.

Let me add that you can substitute ganduless (pigeon peas) with sweet peas or chickpeas, depends on what you have in your pantry. It will taste slightly different, but it's a good experiment. Have fun!
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Why? Because it tastes good.
When: Anytime you feel hungry
Where: In your own kitchen
Cost: Very little
Your Comment
Also try my cornmeal-fried cucumber recipe at
It's yummilicious!
by Manaswinee Meesawan (score: 2|116) 2735 days ago
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