Soy-Free Potato Curry
Discover the irresistible flavors of Soy-Free Potato Curry, a comforting and aromatic dish that's perfect for those seeking plant-based, allergen-friendly options. This recipe combines tender potatoes with a vibrant blend of Indian spices, including cumin seeds, turmeric, and garam masala, all simmered in a creamy coconut milk base. Forget soy; this potato curry is both wholesome and rich, enhanced by the zesty tang of fresh lemon juice and a fragrant cilantro garnish. Ready in under an hour, this easy potato curry pairs beautifully with steamed rice or warm bread for a satisfying, crowd-pleasing meal. Whether you're catering to dietary restrictions or simply craving a cozy weeknight dinner, this soy-free take on a classic curry is sure to delight your taste buds! Perfect for searches like "soy-free curry recipes" or "easy vegan potato curry," it's an accessible and flavorful option you'll return to again and again.
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Recipe Information
Ingredients
- 4 medium potatoes
- 2 tablespoons coconut oil
- 1 large onion
- 3 large garlic cloves
- 1 inch piece ginger
- 1 cup canned coconut milk
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Peel the potatoes and cut them into 1-inch cubes. Set aside.
Finely slice the onion. Mince the garlic and ginger.
In a large pot, heat the coconut oil over medium heat. Add the cumin seeds and sauté until they begin to crackle, about 30 seconds.
Add the sliced onion to the pot and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly.
Add the ground turmeric, ground coriander, garam masala, red chili powder, and salt. Mix well to combine.
Pour in the vegetable broth and bring to a simmer.
Add the potato cubes to the pot, stirring to coat them thoroughly with the spices.
Cover the pot and let it simmer on low heat for about 20 minutes, or until the potatoes are tender.
Stir in the coconut milk and continue to simmer uncovered for another 5 minutes, allowing the flavors to meld together.
Remove from heat and stir in the fresh lemon juice.
Garnish with chopped fresh cilantro and serve hot with rice or bread.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 34.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 6364 mg | 135% | |
*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.
