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Spicy Potato Curry Recipe

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Spicy Vegan Potato Curry (Dum Aloo) Cilantro and Citronella
Spicy Vegan Potato Curry (Dum Aloo) Cilantro and Citronella from www.cilantroandcitronella.com

Description

This spicy potato curry recipe is a delicious way to incorporate more vegetables into your diet. The dish is made with a blend of spices and fresh herbs that give it an aromatic and flavorful taste. The potatoes are cooked until soft and tender, making this dish a perfect comfort food during colder months. It's easy to make and can be served with rice, naan bread, or any other Indian bread.

Prep Time

The prep time for this recipe is around 15-20 minutes. This includes peeling and chopping the potatoes, onions, and garlic.

Cook Time

The cook time for this recipe is around 30-35 minutes.

Ingredients

  • 4 medium-sized potatoes, peeled and chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup water
  • Fresh cilantro, chopped (for garnish)

Equipment

  • A large pot or Dutch oven
  • A wooden spoon or spatula
  • A knife and cutting board

Method

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the cumin seeds and let them sizzle for a few seconds.
  3. Add the chopped onions and garlic and sauté until the onions are translucent.
  4. Add the coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Stir to combine.
  5. Add the chopped potatoes and stir until they are coated with the spice mixture.
  6. Add the water and bring the mixture to a boil.
  7. Lower the heat and let the curry simmer for 25-30 minutes, or until the potatoes are tender and fully cooked.
  8. Garnish with chopped cilantro and serve hot with rice, naan bread, or any other Indian bread.

Notes

  • You can adjust the amount of spices according to your taste preference.
  • You can also add other vegetables such as carrots or peas to this curry.
  • If you prefer a creamier curry, you can add a splash of coconut milk or heavy cream at the end of the cooking time.

Nutrition Info

  • Calories: 200
  • Fat: 8g
  • Carbohydrates: 30g
  • Protein: 4g
  • Fiber: 4g

Recipe Tips

  • Make sure to chop the potatoes into small, bite-sized pieces so that they cook evenly.
  • If you don't have cumin seeds, you can use ground cumin instead.
  • For a spicier curry, you can increase the amount of red chili powder.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and easy-to-make spicy potato curry!


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