Dairy-Free Potato Curry
Savor the warm and comforting flavors of Dairy-Free Potato Curry, a vegan twist on a classic dish that's perfect for hearty meals. This recipe combines tender potatoes simmered to perfection in creamy coconut milk with a vibrant spice blend of curry powder, cumin, coriander, turmeric, and a hint of cayenne for a balanced heat. Fresh garlic, ginger, and onion infuse the dish with aromatic depth, while a sprinkle of cilantro completes the flavor profile. Ready in just 45 minutes and easily paired with steamed rice or flatbread, this one-pot wonder is ideal for plant-based eating or anyone seeking a healthy, dairy-free dinner option.
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Recipe Information
Ingredients
- 500 grams potatoes
- 400 ml coconut milk
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 inch, grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 200 ml water
Instructions
Peel and cube the potatoes into about 1-inch pieces. Set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the onions and sauté for 1 minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for another 1-2 minutes to allow the spices to release their aroma, stirring continuously.
Add the cubed potatoes to the pot, stirring to coat them in the spice mixture.
Pour in the coconut milk and water, stirring well to combine. Bring the mixture to a simmer.
Reduce the heat to medium-low, cover the pot, and let the curry cook for about 20 minutes, or until the potatoes are tender and cooked through.
Stir occasionally and check the seasoning. Add salt and black pepper according to taste.
Once the potatoes are cooked, remove the pot from the heat and let the curry rest for a few minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or your choice of flatbread.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6577 mg | 286% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 41.4 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3537 mg | 75% | |
*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.
