This straightforward vegan potato curry is ideal for a comforting weeknight dinner that is prepared in lower than half-hour. Made with tender potatoes, flavorful tomatoes and a wealthy sauce, that is scrumptious served over a mattress of rice. Gluten-free and oil-free.
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I’ve simply entered the second week of my Jap Europe vacation, and on the day that I am scripting this, the climate reached a staggering 6 levels Celsius (43 levels Fahrenheit!).
This comes as a shock as a result of it snowed simply two days in the past. Now every thing is melting, an indication that spring has undoubtedly arrived.
I’ve quite a lot of conventional Russian-food impressed recipes I need to share, as quite a lot of you request them and I personally love creating vegan variations of a few of these classics.
However at this time, I am sharing a distinct comfort food classic that many people are aware of. Which is that this straightforward vegan potato curry.
I really like vegan potato curry as a flavorful weeknight dinner.
Or simply curry of any type. I really like cooking fast simplified variations of Indian curry dishes that nonetheless do not miss any taste. If you happen to’re like me, it will undoubtedly be a dish you may need to make again and again.
As you’ll be able to see, I made totally different variations of this on a regular basis!
It options tender, hearty potatoes cooked in a wealthy curry sauce made with coconut milk and contemporary tomatoes.
Only a few easy spices that you simply in all probability have already got in your cabinet will give your kitchen an unbelievable aroma.
This vegan potato curry can be a good way to eat extra greens. I at all times discuss my love for greens, and the way it’s potential so as to add extra of them to your food regimen even in case you’re not a fan of salad.
You’ll be able to cook dinner a scrumptious curry, serve it over fluffy white rice, and due to the tomatoes and spinach, nonetheless get in a few servings of veg. Healthy eating is all about making small modifications each time you’ll be able to, and optimizing the dietary worth of your favorite dishes!
Just a few causes I really like this recipe
This vegan potato curry is…
- Packed filled with taste. Curry flavors are a few of my favorites!
- Straightforward to make and ideal for novices within the kitchen. No difficult strategies or components concerned.
- Comforting and comfortable. You will be craving this each time it will get chilly.
- Nice for a weeknight dinner.
- Gluten-free.
- Oil-free.
- Wholesome, made with entire meals plant based mostly components.
- Prepared in lower than half-hour. No want for takeout even with a busy way of life!
What greens can I add to this potato curry?
One thing I really like about curries is how versatile they’re. They’re additionally a good way to make use of up any leftover greens you could have within the fridge.
Other than the potatoes themselves (after all lol), I additionally used contemporary tomatoes, spinach and inexperienced peas.
The tomatoes are fairly important as they work as a part of the sauce, nevertheless you’ll be able to change up the opposite ones or add much more.
I might suggest leafy greens similar to kale, in addition to different veggies that work effectively in curries, similar to zucchini, mushrooms (I do know they don’t seem to be technically a vegetable however nonetheless lol), eggplant and totally different pepper varieties.
How you can make potato curry
Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, till aromatic. Add a splash of water if it begins to stay to maintain this recipe oil-free. Then, add the tomato paste and sauté for 1 minute extra to coat.
Add the contemporary tomatoes and press them down gently. Prepare dinner, stirring often, for 2-3 minutes, till the tomatoes begin to launch their juices.
Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Deliver to a simmer, cowl and cook dinner on a low-medium warmth, stirring often, for round quarter-hour, or till the potatoes are fork-tender.
On the final minute, stir within the spinach and the inexperienced peas, cooking till the spinach has wilted. Season to style with salt and pepper and serve over a mattress of rice of your selection. (I choose basmati rice with just about all my Indian dishes!)
Different vegan weeknight dinner recipes
If you happen to love this vegan potato curry, make sure to try all my favorite curry recipes, and these different scrumptious concepts:
📖 Recipe
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Substances
- 2 cloves garlic, minced
- ½ giant onion, chopped
- 1 tablespoon tomato paste
- 5 oz contemporary tomatoes, chopped (round 5 medium tomatoes)
- 14 oz potatoes, chopped
- 1 can coconut milk, 14 oz
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 cup spinach
- ½ cup inexperienced peas, contemporary or thawed from frozen
- salt and pepper, to style
- rice, cooked, elective for serving
Directions
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Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, till aromatic. Add a splash of water if it begins to stay to maintain this recipe oil-free. Then, add the tomato paste and sauté for 1 minute extra to coat.
-
Add the contemporary tomatoes and press them down gently. Prepare dinner, stirring often, for 2-3 minutes, till the tomatoes begin to launch their juices.
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Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Deliver to a simmer, cowl and cook dinner on a low-medium warmth, stirring often, for round quarter-hour, or till the potatoes are fork-tender.
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On the final minute, stir within the spinach and the inexperienced peas, cooking till the spinach has wilted. Season to style with salt and pepper and serve over a mattress of rice of your selection.
Vitamin (estimated per serving)
Energy: 290kcalCarbohydrates: 23gProtein: 6gFats: 21gSaturated Fats: 18gSodium: 64mgPotassium: 896mgFiber: 5gSugar: 3gVitamin A: 1215IUVitamin C: 29.2mgCalcium: 77mgIron: 7.7mg
