Soy-Free Aloo Curry
Dive into the comforting flavors of this Soy-Free Aloo Curry, a hearty and fragrant potato curry that's perfect for vegans and anyone looking for a soy-free alternative to classic Indian dishes. Crafted with tender chunks of potatoes simmered in a rich, spiced tomato-onion gravy, this recipe features bold yet balanced notes of turmeric, cumin, garam masala, and coriander. Enhanced with aromatics like fresh ginger and garlic, this dish comes together in just 45 minutes, making it an ideal weekday meal. Garnished with vibrant cilantro, it's a versatile curry that pairs wonderfully with steamed rice, roti, or naan bread. Whether you're catering to dietary restrictions or simply craving comfort food, this vegan aloo curry is a wholesome and delicious choice.
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 large onion
- 2 medium tomatoes
- 1 inch piece ginger
- 4 pieces garlic cloves
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1.5 teaspoons salt
- 2 tablespoons vegetable oil
- 2 cups water
- 0.25 bunch fresh cilantro
Instructions
Peel and cube the potatoes to about 1-inch pieces. Rinse them in cold water and set aside.
Finely chop the onion, tomatoes, ginger, and garlic cloves.
Heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until they turn golden brown.
Add minced ginger and garlic, continue to sauté for another 1-2 minutes until fragrant.
Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes become soft and the oil starts to separate from the masala.
Add the potato cubes and mix well to coat them evenly with the spices.
Pour in the water and season with salt. Stir to combine, then cover the pan and let it simmer for 20 minutes or until the potatoes are tender.
Uncover and check the consistency; if it's too thick, add a bit more water and let it simmer for a few more minutes.
Once the potatoes are cooked, sprinkle garam masala and stir well.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or Indian bread like roti or naan.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3675 mg | 160% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 25.9 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5536 mg | 118% | |
*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.
