Nut-Free Potato Curry
Dive into the comforting warmth of this Nut-Free Potato Curry, a flavorful dish perfect for anyone seeking a hearty and allergy-friendly meal. Featuring tender potato cubes simmered in a rich, creamy sauce made from aromatic spices, canned tomatoes, and coconut milk, this curry packs bold flavors without the use of nuts. The combination of ground cumin, coriander, turmeric, and red chili powder creates a fragrant base, while fresh cilantro adds a burst of freshness. Quick to prep and ready in just 50 minutes, it’s an ideal choice for weeknight dinners or cozy gatherings. Serve this vegan potato curry with steamed rice or warm flatbread for a satisfying, wholesome meal that everyone will love.
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 large onion
- 3 large garlic cloves
- 1 inch piece ginger
- 0.5 cup fresh cilantro
- 2 tablespoons oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 14 oz can canned diced tomatoes
- 1 14 oz can coconut milk
- 2 teaspoons salt
- 1 cup water
Instructions
Peel and cut the potatoes into medium-sized cubes.
Finely chop the onion and cilantro. Mince the garlic and ginger.
Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they are golden brown, about 5 minutes.
Add the minced garlic and ginger to the pan and sauté for another 1-2 minutes until fragrant.
Stir in the cumin, coriander, turmeric, and red chili powder. Fry for 1 minute until the spices release their aroma.
Add diced tomatoes and cook until the tomatoes are softened and the oil begins to separate, about 3-4 minutes.
Mix in the potato cubes and stir to coat them in the spice mixture.
Pour in the coconut milk and water, bringing the mixture to a boil. Season with salt.
Lower the heat to a simmer and cover the pan. Cook the potatoes until they are tender, about 20 minutes. Stir occasionally to prevent sticking.
Once the potatoes are cooked through, uncover, increase the heat slightly, and reduce the curry until the sauce thickens to your desired consistency.
Garnish with fresh cilantro before serving.
Serve the nut-free potato curry hot with rice or your favorite bread.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5407 mg | 235% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 58.7 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 6024 mg | 128% | |
*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.
