This simple vegan potato curry is ideal for a comforting weeknight dinner that is prepared in lower than half-hour. Made with smooth potatoes, flavorful tomatoes and a wealthy sauce, that is scrumptious served over a mattress of rice. Gluten-free and oil-free.
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I’ve simply entered the second week of my Japanese Europe vacation, and on the day that I am scripting this, the climate reached a staggering 6 levels Celsius (43 levels Fahrenheit!).
This comes as a shock as a result of it snowed simply two days in the past. Now every part is melting, an indication that spring has positively arrived.
I’ve lots of conventional Russian-food impressed recipes I wish to share, as lots of you request them and I actually love creating vegan variations of a few of these classics.
However at the moment, I am sharing a unique comfort food classic that many people are aware of. Which is that this simple vegan potato curry.
I like vegan potato curry as a flavorful weeknight dinner.
Or simply curry of any type. I like cooking fast simplified variations of Indian curry dishes that nonetheless do not miss any taste. When you’re like me, this can positively be a dish you will wish to make again and again.
As you possibly can see, I made totally different variations of this on a regular basis!
It options smooth, hearty potatoes cooked in a wealthy curry sauce made with coconut milk and recent tomatoes.
Just some easy spices that you simply most likely have already got in your cabinet will give your kitchen an unimaginable aroma.
This vegan potato curry can be an effective way to eat extra greens. I at all times discuss my love for greens, and the way it’s doable so as to add extra of them to your weight loss plan even in the event you’re not a fan of salad.
You’ll be able to cook dinner a scrumptious curry, serve it over fluffy white rice, and due to the tomatoes and spinach, nonetheless get in a few servings of veg. Healthy eating is all about making small adjustments each time you possibly can, and optimizing the dietary worth of your favorite dishes!
Just a few causes I like this recipe
This vegan potato curry is…
- Packed filled with taste. Curry flavors are a few of my favorites!
- Straightforward to make and ideal for learners within the kitchen. No difficult strategies or elements concerned.
- Comforting and comfy. You will be craving this each time it will get chilly.
- Nice for a weeknight dinner.
- Gluten-free.
- Oil-free.
- Wholesome, made with entire meals plant primarily based elements.
- Prepared in lower than half-hour. No want for takeout even with a busy life-style!
What greens can I add to this potato curry?
One thing I like about curries is how versatile they’re. They’re additionally an effective way to make use of up any leftover greens you’ve got within the fridge.
Aside from the potatoes themselves (after all lol), I additionally used recent tomatoes, spinach and inexperienced peas.
The tomatoes are fairly important as they work as a part of the sauce, nonetheless you possibly can change up the opposite ones or add much more.
I’d advocate leafy greens equivalent to kale, in addition to different veggies that work properly in curries, equivalent to zucchini, mushrooms (I do know they don’t seem to be technically a vegetable however nonetheless lol), eggplant and totally different pepper varieties.
The best way to make potato curry
Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, till aromatic. Add a splash of water if it begins to stay to maintain this recipe oil-free. Then, add the tomato paste and sauté for 1 minute extra to coat.
Add the recent tomatoes and press them down gently. Prepare dinner, stirring often, for 2-3 minutes, till the tomatoes begin to launch their juices.
Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Carry to a simmer, cowl and cook dinner on a low-medium warmth, stirring often, for round quarter-hour, or till the potatoes are fork-tender.
On the final minute, stir within the spinach and the inexperienced peas, cooking till the spinach has wilted. Season to style with salt and pepper and serve over a mattress of rice of your alternative. (I want basmati rice with just about all my Indian dishes!)
Different vegan weeknight dinner recipes
When you love this vegan potato curry, make sure you take a look at all my favorite curry recipes, and these different scrumptious concepts:
📖 Recipe
Forestall your display from going darkish
Elements
- 2 cloves garlic, minced
- ½ massive onion, chopped
- 1 tablespoon tomato paste
- 5 oz recent tomatoes, chopped (round 5 medium tomatoes)
- 14 oz potatoes, chopped
- 1 can coconut milk, 14 oz
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 cup spinach
- ½ cup inexperienced peas, recent or thawed from frozen
- salt and pepper, to style
- rice, cooked, non-compulsory for serving
Directions
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Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, till aromatic. Add a splash of water if it begins to stay to maintain this recipe oil-free. Then, add the tomato paste and sauté for 1 minute extra to coat.
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Add the recent tomatoes and press them down gently. Prepare dinner, stirring often, for 2-3 minutes, till the tomatoes begin to launch their juices.
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Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Carry to a simmer, cowl and cook dinner on a low-medium warmth, stirring often, for round quarter-hour, or till the potatoes are fork-tender.
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On the final minute, stir within the spinach and the inexperienced peas, cooking till the spinach has wilted. Season to style with salt and pepper and serve over a mattress of rice of your alternative.
Diet (estimated per serving)
Energy: 290kcalCarbohydrates: 23gProtein: 6gFats: 21gSaturated Fats: 18gSodium: 64mgPotassium: 896mgFiber: 5gSugar: 3gVitamin A: 1215IUVitamin C: 29.2mgCalcium: 77mgIron: 7.7mg
