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Spicy Vegan 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

If you are looking for a delicious and satisfying vegan meal, try this Spicy Vegan Potato Curry Recipe. This dish is full of flavor and packed with nutrients, making it a perfect choice for a healthy and hearty dinner. The combination of potatoes, spices, and coconut milk creates a creamy and flavorful base for the curry, while the vegetables and chickpeas add texture and nutrition.

Prep Time

The prep time for this recipe is approximately 20 minutes. You will need to chop the vegetables and prepare the spices before you start cooking.

Cook Time

The cook time for this recipe is approximately 30 minutes. The potatoes and vegetables need to be cooked until tender, and the curry needs to simmer for a while to allow the flavors to meld.

Ingredients

  • 1 tablespoon of coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon of grated ginger
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground coriander
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of salt
  • 4 cups of diced potatoes
  • 1 can of chickpeas, drained and rinsed
  • 1 can of diced tomatoes
  • 1 can of coconut milk
  • 2 cups of chopped vegetables (such as bell peppers, carrots, and green beans)
  • Fresh cilantro, chopped (for garnish)

Equipment

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

Method

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook for 2-3 minutes, until softened.
  3. Add the minced garlic and grated ginger and cook for another minute.
  4. Add the ground cumin, ground coriander, ground turmeric, garam masala, cayenne pepper, and salt. Stir to combine and cook for 1-2 minutes, until fragrant.
  5. Add the diced potatoes and stir to coat them in the spice mixture.
  6. Add the can of chickpeas, can of diced tomatoes (with juices), and can of coconut milk. Stir to combine.
  7. Add the chopped vegetables and stir to combine.
  8. Cover the pot and bring the curry to a simmer.
  9. Reduce the heat to low and let the curry simmer for 20-30 minutes, until the potatoes and vegetables are tender.
  10. Remove from heat and let the curry cool for a few minutes before serving.
  11. Garnish with chopped cilantro and serve with rice or naan bread.

Notes

This Spicy Vegan Potato Curry Recipe is very versatile, so feel free to adjust the spices and vegetables to suit your taste. You can also add more or less coconut milk to adjust the thickness of the curry.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 320
  • Protein: 9g
  • Carbohydrates: 46g
  • Fat: 13g
  • Fiber: 10g

Recipe Tips

  • Make sure to dice the potatoes and vegetables into evenly sized pieces so that they cook evenly.
  • If you like your curry spicier, you can add more cayenne pepper or a diced jalapeno pepper.
  • This recipe can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • You can also add some protein to this dish by adding tofu, tempeh, or seitan.
  • For a creamier curry, you can use full-fat coconut milk instead of light coconut milk.

Enjoy your delicious and healthy Spicy Vegan Potato Curry!


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