Easy Potato Curry
Easy Potato Curry (Total Time 35 Minutes ---- Servings 4)
Potato Curry
Amount Per Serving
Calories 322Calories from Fat 90
% Daily Value
Fat 10g15%
Saturated Fat 6.2g31%
Carbohydrates 47g16%
Fiber 8.8g35%
Sugar 8.7g10%
Protein 6.2g12%
*Percent Daily Values are based on a 2000 calorie diet.
Curry powder: Use garam masala if you don't have curry powder.
Canned coconut milk: You can use coconut cream or dairy-free cream instead (such as oat cream, soy cream, etc.).
Cornstarch: You can use arrowroot flour or potato starch to thicken the curry. Regular flour should work fine too. Another option would be to leave it out completely and blend a part of the potato curry, to thicken it.
Recipe serves 4. Nutrition facts are for one serving.
This hearty potato curry contains green beans and flavorful spices. It's a
simple recipe that is vegan (dairy-free), gluten-free, and easy to make in one pot. Aloo curry is a delicious weeknight dinner or side dish that can be served with roti or naan.
Cuisine Indian, South Asian
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings 4
Ingredients
1 tbsp oil
1 medium onion diced
1/2 tbsp fresh ginger minced
3 garlic cloves minced
2 pounds (900 g) potatoes diced
2 1/2 cups (270 g) green beans cut into small pieces
1 1/2 tbsp curry powder or less if you don't like it too spicy (*see notes)
1 1/4 tsp sea salt or to taste
3/4 tsp ground cumin
1/2 tsp black pepper or to taste
1/3 tsp turmeric
1/4 tsp red pepper flakes omit if sensitive to heat
1/4 tsp nutmeg
1/4 tsp smoked paprika
3 cups (720 ml) vegetable broth
2/3 cup (160 ml) canned coconut milk (*see notes)
2 tbsp cornstarch (*see notes)
Instructions
Chop the potatoes and green beans into bite-sized pieces, dice the onion, and mince the garlic & ginger. Heat oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes. Then add fresh ginger, garlic, all spices, potatoes, and green beans. Sauté for a further one minute, stirring frequently.
Add vegetable broth and bring the soup to a boil.
Let simmer over low heat with a lid for about 20 minutes or until the
potatoes and green beans are fork-tender.
Combine coconut milk and cornstarch in a small bowl and stir with a whisk until there are no lumps. Add the mixture to the curry. Let simmer
for a few more minutes without a lid to thicken the curry.
Taste and adjust seasonings. Add more salt/pepper/spices if needed. Store leftovers covered in the refrigerator for up to 3 days. Enjoy with
bread or naan bread!