Vegan Aloo Curry
Dive into the comforting and aromatic world of Vegan Aloo Curry, a plant-based twist on a beloved classic that's perfect for weeknight dinners or meal prepping. Featuring tender potato cubes simmered in a rich coconut milk sauce infused with warming spices like cumin, turmeric, and garam masala, this vibrant curry delivers bold Indian-inspired flavors in every bite. With a base of sautéed onions, garlic, and ginger for depth, and a touch of cilantro for freshness, this hearty dish is both nutritious and satisfying. Ready in just 45 minutes, it's a gluten-free, dairy-free favorite that's best enjoyed with fragrant basmati rice or fluffy naan bread. Perfect for fans of vegan curry recipes or easy potato-based meals!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 medium Tomato
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro
- 1 cup Water
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Finely chop the onion, garlic, and ginger. Chop the tomatoes and cilantro separately.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onion to the pan and sauté for about 5 minutes until it becomes translucent.
Stir in the garlic and ginger, and sauté for another 2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the tomatoes have softened.
Add the diced potatoes to the pan, mixing well to coat them in the spice mixture. Cook for 3 minutes.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Cover the pan and let the curry cook for about 20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Once the potatoes are cooked, stir in the garam masala and adjust salt if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or naan for a complete meal.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 52.8 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3966 mg | 84% | |
*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.
