Vegan Potato Curry: very delicious and hearty…
Vegan potato curry is a delicious and hearty dish that brings together the creamy texture of potatoes with the rich flavors of spices and coconut milk. This curry is perfect for those seeking a comforting and satisfying meal that is both vegan and packed with nutrients. Easy to prepare and versatile, it can be enjoyed as a main dish or paired with various sides for a complete meal.

Ingredients:

  • 4 medium potatoes, peeled and cubed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz / 400g) diced tomatoes
  • 1 can (14 oz / 400ml) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Fresh cilantro (coriander) chopped (for garnish)

How to make Vegan Potato Curry:

  1. Prepare the Potatoes: Peel and cube the potatoes, ensuring they are evenly sized for consistent cooking. Set them aside.
  2. Heat the Oil: In a large pot or deep skillet, heat the vegetable oil over medium heat.
  3. Toast the Spices: Add the cumin seeds and mustard seeds to the hot oil. Sauté until they start to pop and release their aroma, about 1 minute.
  4. Sauté the Aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot. Cook until the onion is translucent and golden brown, stirring frequently to prevent burning.
  5. Add the Spices: Sprinkle in the curry powder and turmeric. Stir well to coat the onions and release the spices’ fragrance, about 2 minutes.
  6. Incorporate the Tomatoes: Pour in the diced tomatoes with their juice. Stir to combine, and let the mixture simmer for 5 minutes to thicken slightly.
  7. Cook the Potatoes: Add the cubed potatoes to the pot, stirring them into the tomato mixture to coat evenly.
  8. Add Coconut Milk: Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle boil.
  9. Simmer: Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.

Season and Garnish: Add salt to taste. Garnish with freshly chopped cilantro before serving.