Dive into the comforting warmth of a perfectly spiced vegan aloo curry, a dish bursting with flavor and surprisingly easy to make. This recipe transforms humble potatoes into a culinary delight, showcasing the vibrant tastes of Indian cuisine without any animal products. Forget complicated techniques and long ingredient lists; this version prioritizes simplicity and deliciousness, using readily available ingredients to create a truly satisfying meal. The creamy, subtly sweet sauce clings perfectly to fluffy potatoes, offering a rich and satisfying experience that will impress even the most discerning palates.
Imagine the aroma of fragrant spices filling your kitchen as you prepare this vegan masterpiece. This easy-to-follow recipe provides a step-by-step guide to achieving aloo curry perfection, from preparing the potatoes to creating the luscious sauce. Ready to embark on this culinary journey? Let's get started!
Tools Needed
- Saute pan
Ingredients
- Potatoes
- Garlic: 2 pieces, finely chopped
- Shallot: 1, finely chopped
- Ginger: small piece, finely chopped
- Grapeseed oil: 2 tablespoons
- Cumin seeds: 1 tsp
- Coriander seeds: 1 tsp
- Sugar: 2 tsp
- Garam masala: 1 tsp
- Chilli powder: 1/2 tsp
- Turmeric: 1 tsp
- Salt: 1 tsp (pink salt)
- Tomato: 1, diced
- Long green chilli: 1, chopped
- Coconut cream: 2 cups
- Cilantro: fresh, chopped (for garnish)
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Finely chop garlic, shallot, and ginger.
- In a saute pan over medium heat, heat grapeseed oil. Add cumin and coriander seeds; fry for 30-45 seconds.
- Sauté shallots, garlic, and ginger for 2 minutes.
- Add sugar, garam masala, chilli powder, turmeric, and salt. Sauté for 30 seconds.
Step 2. Build the Curry Base
- Add diced tomato and cook for 2-3 minutes.
- Add chopped long green chilli.
- Stir in coconut cream. Increase heat to medium and stir.
Step 3. Add Potatoes and Simmer
- Add peeled and boiled potatoes. Coat them in the curry.
- Simmer for 5-8 minutes on medium-low heat.
Step 4. Serve and Garnish
- Serve over potatoes and garnish with fresh cilantro.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Leftover boiled potatoes will make this recipe even quicker.
Nutrition
- N/A
FAQs
1. Can I use different potatoes for this recipe?
Yes! Russet, Yukon Gold, or even red potatoes will work well. Just make sure they're firm enough to hold their shape during cooking.
2. What if I don't have all the spices listed?
Don't worry! You can substitute or omit spices depending on what you have. The core flavors come from turmeric, cumin, and coriander. Adjust to your taste.
3. Can I make this curry ahead of time?
Absolutely! This curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This easy vegan aloo curry is a testament to how simple yet incredibly flavorful plant-based cooking can be. Enjoy this comforting dish as a satisfying main course or a delicious side to your favorite rice or naan. We hope you savor every bite of this flavorful and satisfying vegan masterpiece!