Description
A comforting and creamy potato curry infused with earthy spices, perfect for family gatherings or cozy meals.
Ingredients
Scale
- 4 medium Yukon Gold or Russet potatoes, cubed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 cups vegetable broth
- 1 can (400ml) coconut milk
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 cups seasonal vegetables (bell peppers, peas, spinach)
- Fresh cilantro or parsley for garnish
- 1 tablespoon cooking oil
Instructions
- Prepare Your Ingredients: Chop the potatoes into bite-sized cubes, and dice the onion, garlic, and ginger.
- Sauté Base Ingredients: In a large skillet over medium heat, add oil. Once hot, add onions and sauté until translucent. Add garlic and ginger, cooking until fragrant.
- Incorporate Spices: Sprinkle in cumin, coriander, turmeric, and garam masala. Toast lightly for 1-2 minutes.
- Add Potatoes and Liquid: Toss in cubed potatoes and coat with spices. Pour in vegetable broth and bring to a simmer.
- Stir in Coconut Milk: After 10-15 minutes, add coconut milk and reduce heat, allowing it to bubble and thicken for about 10 minutes.
- Final Touches: Add seasonal vegetables and cook for an additional 5-10 minutes. Adjust seasoning with salt or pepper.
- Serve with Love: Garnish with fresh herbs and serve with rice or naan.
Notes
Make sure not to overcook the potatoes to maintain texture. This curry also freezes well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Curry, Potato Curry, Easy Vegan Recipes, Comfort Food, Family Meal
