Vegan Potato Curry
Servings
2
servingsPrep time
10
minutesCooking time
35
minutesCalories
300
kcalThis quick Indian potato curry with coconut milk is super creamy and mild. It’s bright yellow, easy to make and naturally vegan. Just like the ones I got to know in Kerala, South India.
Recipe: Ursula | lilvienna.com
Ingredients
4 medium potatoes, cooked (ca. 350 g), see step 1
1 medium yellow onion (120 g, about 1 cup chopped)
1-2 garlic cloves (2 teaspoons minced)
1x1-inch ginger (2 teaspoons minced)
1 tablespoon oil
2 1/2 teaspoons garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon paprika or chili powder, see note
14 oz can (400 ml) coconut milk
1/4 teaspoon fine salt
- For garnish:
Chopped cilantro (you can substitute parsley)
- For serving:
Rice or naan
Directions
- Cook the Potatoes: If using raw potatoes, boil them until tender, approximately 25 minutes. Peel and cut into 3/4 to 1-inch cubes.
- Prepare Aromatics: Chop the onion; mince the garlic and ginger.
- Sauté Vegetables: Heat oil in a large saucepan over medium heat. Add chopped onions and sauté until golden, about 10 minutes. Add minced garlic and ginger; sauté for an additional minute, ensuring the garlic doesn't brown.
- Add Spices: Stir in garam masala, turmeric, and paprika or chili powder (if using) for a few seconds.
- Blend Mixture: Transfer the onion mixture to a blender, add half of the coconut milk, and blend until smooth.
- Combine Ingredients: Return the puréed mixture to the saucepan, add the remaining coconut milk, and stir. Add the potato cubes and salt; simmer on low heat for a few minutes until the sauce reaches desired thickness.
- Serve: Divide the curry into bowls, garnish with chopped cilantro, and serve with rice or naan bread.
Notes
- Paprika or Chili powder:
Paprika or chili powder (ground chilis, not the spice-mix) are optional here. It will give the curry a bright golden color, which I love. If you omit it, the curry will have a light-yellow color. Kashmiri chili powder is a nice and mild chili option. I often use mild Hungarian paprika, since it’s a pantry staple in my kitchen. If you prefer this curry spicy, you can add a pinch of cayenne pepper or use chili powder with heat.
