Potato Curry

Name: Potato Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 1 Tbsp oil; 1 medium onion (diced); 1/2 Tbsp fresh ginger (minced); 3 garlic cloves (minced); 2 pounds potatoes (diced); 2 1/2 cups 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 vegetable broth; 2/3 cup canned coconut milk ((*see notes)); 2 Tbsp cornstarch ((*see notes))

5 steps

Prep:10minCook:25min

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.

Updated at: Thu, 17 Aug 2023 12:09:00 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories311.9 kcal (16%)

Total Fat12.2 g (17%)

Carbs47.6 g (18%)

Sugars5.7 g (6%)

Protein7 g (14%)

Sodium1013.5 mg (51%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspoil

1onion

medium, diced

½ Tbspfresh ginger

2 ½ cupsgreen beans

cut into small pieces

1 ½ Tbspcurry powder

or less if you don't like it too spicy

1 ¼ tspsea salt

or to taste

¾ tspground cumin

½ tspblack pepper

or to taste

⅓ tspturmeric

¼ tspred pepper flakes

omit if sensitive to heat

¼ tspnutmeg

¼ tspsmoked paprika

3 cupsvegetable broth

⅔ cupcanned coconut milk

2 Tbspcornstarch

Instructions

Step 1

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.

CooktopHeat

Knife

Pot

Step 2

Add vegetable broth and bring the soup to a boil.

Step 3

Let simmer over low heat with a lid for about 20 minutes or until the potatoes and green beans are fork-tender.

CooktopHeat

Step 4

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.

Whisk

Step 5

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! Please check the recipe notes below.

View on elavegan.com

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