Vegan Potato Curry Recipe
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
35 mins
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Servings
3 servings
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Calories
249 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Potato Curry Recipe
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This potato curry is prepared with coconut milk in less than 25 minutes. It's a one-pot meal which you can serve over cooked rice (see serving suggestions below the recipe card)
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Ingredients
- 14.1 ounces baby potatoes
- 1 medium onion
- 1 medium tomato
- 1 Tablespoon Ginger + Garlic *see Notes
- 1 Tablespoon olive oil
- 6 curry leaves fresh preferably (optional)
- 2 ½ cups coconut milk
- 1 Teaspoon Turmeric Ground
- ½ Teaspoon Cayenne Pepper Ground
- ½ Teaspoon Black Pepper Ground
- 2 ½ Tablespoons garam masala
- Cilantro Fresh aka fresh Coriander, to garnish
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Instructions
- Scrub and Wash your baby potatoes well. Cut into half or quarter if they are bigger in size. Keep aside.
- Slice your onion, dice your tomato. If you are intending to use fresh ginger and garlic instead of a paste, just chop both fine.
- Heat up your shallow pan and add your oil. Fry your onion slices soft. Next add in your Curry leaves and stir fry along the onion to release the aroma.
- Then continue to add in the tomato pieces. Stir cook for a minute on medium heat before adding in the ginger and garlic.
- Now throw in the spices one by one, the turmeric, the black pepper, the red chili powder and the garam masala. Stir fry the spices on medium heat for a minute to release the aroma, then add the potatoes and at least pour in the coconut milk.
- Mix the whole content well and bring to a quick boil. Take down the heat and simmer the curry on a lower heat setting, covered until the potatoes are cooked.
- Garnish with fresh cilantro/coriander and serve still hot over rice or with chapati flat bread.
Notes
- You can use other potato varieties too. See my potato choice suggestion in the post.
- I don't peel my baby potatoes as they taste great with the peel on. Besides nutrients, which are good for you, tend to be in the peel and you save time not peeling your potatoes. Just make sure to wash them well!
- Use light coconut milk to reduce the calories in this recipe.
- The vegan coconut curry is low carb but high in fats. These fats are good for you, the bad trans fats are almost nonexistent in this potato curry recipe.
- You can choose to add curry leaves fresh or dried. Fresh is always better. Curry leaves lend the curry a special flavor.
- You can cover the curry while it's cooking but you need to keep it on low heat because if the coconut milk gets too hot it can curdle slightly. Covering the pot will help in cooking the potatoes faster.
Nutrition Information
Show Details
Serving
263g
Calories
249kcal
(12%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Sodium
13mg
(1%)
Potassium
728mg
(21%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
555IU
(11%)
Vitamin C
74.6mg
(83%)
Calcium
119mg
(12%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 263g | |
| Calories | 249kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Sodium | 13mg | 1% |
| Potassium | 728mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 74.6mg | 83% |
| Calcium | 119mg | 12% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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