This simple vegan potato curry is ideal for a comforting weeknight dinner that is prepared in lower than half-hour. Made with comfortable 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 Jap 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 loads of conventional Russian-food impressed recipes I wish to share, as loads 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 special comfort food classic that many people are aware of. Which is that this simple vegan potato curry.
I really like vegan potato curry as a flavorful weeknight dinner.
Or simply curry of any type. I really like cooking fast simplified variations of Indian curry dishes that nonetheless do not miss any taste. For those who’re like me, this may positively be a dish you will wish to make time and again.
As you possibly can see, I made totally different variations of this on a regular basis!
It options comfortable, 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 unbelievable aroma.
This vegan potato curry can be a good way to eat extra greens. I all the time discuss my love for greens, and the way it’s attainable so as to add extra of them to your food regimen even in the event you’re not a fan of salad.
You possibly can prepare dinner a scrumptious curry, serve it over fluffy white rice, and because of the tomatoes and spinach, nonetheless get in a few servings of veg. Healthy eating is all about making small modifications at any time when you possibly can, and optimizing the dietary worth of your favorite dishes!
A number of causes I really like this recipe
This vegan potato curry is…
- Packed stuffed with taste. Curry flavors are a few of my favorites!
- Straightforward to make and ideal for novices within the kitchen. No sophisticated strategies or elements concerned.
- Comforting and comfortable. You will be craving this at any time when it will get chilly.
- Nice for a weeknight dinner.
- Gluten-free.
- Oil-free.
- Wholesome, made with complete meals plant based mostly elements.
- Prepared in lower than half-hour. No want for takeout even with a busy way of life!
What greens can I add to this potato curry?
One thing I really like about curries is how versatile they’re. They’re additionally a good way to make use of up any leftover greens you may have within the fridge.
Aside from the potatoes themselves (in fact 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 swap up the opposite ones or add much more.
I’d suggest leafy greens reminiscent of kale, in addition to different veggies that work nicely in curries, reminiscent of zucchini, mushrooms (I do know they don’t seem to be technically a vegetable however nonetheless lol), eggplant and totally different pepper varieties.
Learn how 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. Convey to a simmer, cowl and prepare 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 selection. (I choose basmati rice with just about all my Indian dishes!)
Different vegan weeknight dinner recipes
For those who love this vegan potato curry, make sure you try all my favorite curry recipes, and these different scrumptious concepts:
📖 Recipe
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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-obligatory 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. Convey to a simmer, cowl and prepare 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 selection.
Diet (estimated per serving)
Energy: 290kcalCarbohydrates: 23gProtein: 6gFats: 21gSaturated Fats: 18gSodium: 64mgPotassium: 896mgFiber: 5gSugar: 3gVitamin A: 1215IUVitamin C: 29.2mgCalcium: 77mgIron: 7.7mg
