Vegan Aloo Curry

Discover the rich and comforting flavors of Vegan Aloo Curry, a plant-based twist on a classic Indian favorite. This recipe combines tender potatoes simmered in a creamy coconut milk sauce, infused with aromatic spices like cumin, turmeric, and garam masala for an irresistible burst of flavor. With a prep time of just 15 minutes and simple pantry staples like onions, tomatoes, and garlic, this one-pot dish is as easy to make as it is satisfying. Garnished with fresh cilantro, this curry pairs perfectly with steamed basmati rice or warm naan bread, making it an ideal choice for a quick weeknight dinner or a cozy weekend meal. Explore the essence of vegan comfort food with this authentic and nutritious Aloo Curry recipe!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Set aside.

Step 2

Finely chop the onion, garlic, and ginger. Chop the tomatoes and cilantro separately.

Step 3

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.

Step 4

Add the chopped onion to the pan and sauté for about 5 minutes until it becomes translucent.

Step 5

Stir in the garlic and ginger, and sauté for another 2 minutes until fragrant.

Step 6

Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the tomatoes have softened.

Step 7

Add the diced potatoes to the pan, mixing well to coat them in the spice mixture. Cook for 3 minutes.

Step 8

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

Step 9

Cover the pan and let the curry cook for about 20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Step 10

Once the potatoes are cooked, stir in the garam masala and adjust salt if needed.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with rice or naan for a complete meal.

Nutrition Facts

Serving size	(1500.6g)

Amount per serving	% Daily Value*
Calories	1025.8

Total Fat 29.9g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 4829.3mg	0%
Total Carbohydrate 181.2g	0%
Dietary Fiber 19.7g	0%
Total Sugars 52.8g
Protein 20.2g	0%

Vitamin D 0IU	0%
Calcium 262.8mg	0%
Iron 12.8mg	0%
Potassium 3965.5mg	0%

*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.

Source of Calories

Fat: 25.0%

Protein: 7.5%

Carbs: 67.4%