Potato curry is a delightful and nourishing dish that combines the earthy goodness of potatoes with a medley of aromatic spices. This simple yet flavorful curry is a popular choice in many households, offering a satisfying and wholesome meal.
The dish begins with the sautéing of cumin and mustard seeds, creating a fragrant base for the curry. The addition of finely chopped onions, minced garlic, grated ginger, and green chilies further enhances the depth of flavors. A harmonious blend of turmeric, red chili powder, and coriander powder infuses the potatoes with a rich color and a mild, spicy kick. As the tomatoes break down and release their juices, the curry develops a luscious texture.
The slow cooking process allows the potatoes to absorb the aromatic spices, resulting in a tender and well-seasoned outcome. A final touch of garam masala imparts a warming note, elevating the overall taste profile. Garnished with fresh coriander leaves, this potato curry is a visually appealing and satisfying dish that pairs wonderfully with rice or your favorite bread.
Beyond its delectable taste, this potato curry provides a balance of macronutrients. With moderate calories, a modest amount of protein, and a good dose of fiber, it offers both satiety and nourishment. As with any recipe, adjustments can be made to suit personal preferences and dietary needs. Whether enjoyed as a comforting weeknight meal or shared during gatherings, this potato curry stands as a testament to the beauty of simplicity in Indian cuisine.
Vegan Potato Curry
Ingredients:
- 3 medium-sized potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (adjust to taste)
- 1 cup frozen peas
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they become translucent.
- Stir in minced garlic, grated ginger, and green chili. Sauté for another minute until the raw smell disappears.
- Add ground coriander, ground turmeric, and chili powder. Mix well to coat the onions with the spices.
- Add chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add diced potatoes and peas to the pan. Mix them with the spice and tomato mixture.
- Pour in the coconut milk and stir everything together. Season with salt.
- Cover the pan and simmer until the potatoes are tender, stirring occasionally. This should take about 15-20 minutes.
- Once the potatoes are cooked, sprinkle garam masala over the curry and stir.
- Garnish with fresh cilantro and serve the vegan potato curry hot with rice, quinoa, or your favorite bread.
Nutritional Values (Approximate, per serving): - Calories: 250-300 kcal
- Protein: 4-6g
- Fat: 10-12g
- Saturated Fat: 1-2g
- Carbohydrates: 35-40g
- Dietary Fiber: 4-6g
- Sugars: 4-6g
- Sodium: 500-700mg (varies based on added salt.
Note: - The values above are rough estimates and can vary based on the specific ingredients and quantities used.
- Cooking oils, spice mixes, and other variations can influence the nutritional content.
- If you’re aiming for a specific dietary goal or have dietary restrictions, it’s recommended to calculate the nutritional values based on the exact ingredients and quantities used in your recipe.
- For more accurate nutritional information, you may use a nutrition calculator or consult with a registered dietitian.