Easy Vegan Potato Curry
Ingredients
- 2 cups potatoes, cut into large pieces (can be substituted with cauliflower, carrots, other vegetables, legumes, or tofu)
- 1/4 cup onion, chopped small
- 1 tablespoon garlic, minced
- 1/2 cup vegan cooking cream or plant-based yogurt, plus a little for garnish
- 3 tablespoons tomato paste
- 1 cup tomatoes, chopped (canned optional)
- 2 tablespoons ground coriander
- 1 teaspoon whole cumin
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon chicken spice blend
- 3 curry leaves
- 1 tablespoon or bouillon cube
- Salt and black pepper
- 1/2 teaspoon hot pepper (optional)
- 1 tablespoon vegan butter (optional)
- Fresh coriander for garnish
- 1 cup plant-based yogurt
Preparation
Sauté the potatoes until golden, then set aside.
Sauté the onion and garlic in oil until wilted.
Add whole cumin, dried coriander, and curry leaves; sauté for a few seconds.
Add tomato paste and stir until oil separates from the paste.
Add tomatoes, remaining stock, and warm water; cook on low heat until mixture is homogeneous.
Add butter (optional) and cream; stir until oil separates from the sauce.
Add potatoes or chosen protein and stir gently.
Turn off heat and add coriander and cream for garnish (optional fried onion).
Serve with rice or Indian bread and enjoy.
Tips
This dish is versatile and can be adapted with different vegetables or proteins.
Adjust spices and optional ingredients based on preference for taste and dietary needs.
