Dairy-Free Aloo Curry
Savor the comforting flavors of 'Dairy-Free Aloo Curry,' a delicious Indian-inspired dish that's perfect for vegan and dairy-free diets. This hearty curry combines tender potatoes simmered in a fragrant blend of warm spices like turmeric, garam masala, and cumin, along with a flavorful base of sautéed onions, tomatoes, garlic, and ginger. A pop of green chili adds a subtle kick, while fresh coriander leaves bring a burst of refreshing brightness to every bite. With a creamy, dairy-free texture achieved through slow simmering, this recipe is a great choice for pairing with steamed rice or flatbreads. Ready in just 45 minutes, it's an easy weeknight dinner that combines wholesome ingredients with bold, irresistible flavors. Perfect for anyone looking for a plant-based twist on a classic Indian curry!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 1 medium Onion
- 2 medium Tomato
- 4 Garlic cloves
- 1 inch piece Ginger
- 1 Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 3 tablespoons Vegetable oil
- 300 milliliters Water
Instructions
Peel and dice the potatoes into 1-inch cubes, set aside.
Finely chop the onion, tomatoes, garlic, and ginger. Slice the green chili.
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.
Add the chopped onion to the pan and sauté until they are golden brown, about 5-6 minutes.
Stir in the garlic, ginger, and green chili. Cook for another 2 minutes until the mixture is fragrant.
Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 5 minutes.
Mix in the turmeric powder, coriander powder, garam masala, and red chili powder. Stir well to combine.
Add the diced potatoes to the pan, ensuring they are well coated with the spice mixture.
Pour in the water and add salt. Stir, cover the pan with a lid, and let it simmer on low heat for 15-20 minutes or until the potatoes are tender.
Check occasionally, stirring to ensure nothing sticks to the bottom and adding more water if necessary to prevent drying out.
Once the potatoes are cooked and the sauce is thickened, remove from heat.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 34.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3658 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
