Vegan Potato Curry
This vegan potato curry recipe is rich and so delicious. Thanks to the potatoes, you can serve this South Indian-style potato curry as it is or serve it with rice and naan.You can prepare this Aloo Curry super easily and quickly.Use this as a meal prep during the week and just double the amount in a pot. This yellow potato curry with green beans tastes soooo good that you just can't get enough of it.
Servings 4
Ingredients
- 1 onion
- 1 inch ginger fresh
- 4 garlic cloves
- 1 carrot diced finely
- 1 tablespoon tomato paste
- 2.2 lbs 1 kg potatoes, gold
- 2 cups green beans
- 1 can chickpeas
- 2 tablespoon curry powder yellow
- 1 teaspoon cumin
- ½ teaspoon turmeric
- A pinch nutmeg
- ¼ teaspoon allspice
- 1 teaspoon paprika powder
- 750 ml veggie broth
- 1 cup coconut milk
- 1 cup spinach or kale
- 3 tablespoon arrowroot powder
- Garnish
- Fresh chopped cilantro or parsley
Instructions
- Chop the onion, garlic, carrot and ginger finely. Sauté these in the pan with water. If you notice that the pan is getting brown/dark, add a little more water and stir it.
- You do this until the onions turn brown.
- In the meantime, cut the potatoes and green beans into bite-sized pieces.
- I use frozen beans. But you can also use fresh ones.
- Drain the chickpeas.
- Now add the tomato paste and the spices to the onions and fry them briefly.
- Now add the vegetable broth and add the potatoes, green beans and chickpeas.
- Let it simmer with the lid closed for about 10-15 minutes. Set the heat to medium.
- Pierce the potatoes and beans with a knife and see if they are soft. If they don't resist, they are soft.
- Add the spinach or kale.
- Mix the arrowroot starch with the coconut milk and add this to the curry and stir well.
- Let it warm up briefly and stir it. If you're using frozen spinach, wait for it to warm up.
- Season the curry to taste and serve it on plates.
- Garnish with fresh coriander or parsley.
Video
Notes
More Tips in the Post above!