Curried potatoes, not seen this for while so tasty
By
Babybird
- Replies 0
I call it curried potatoes and beans
So yummy
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.
Servings 4
Potato Curry
Amount per Serving
Calorie 322
So yummy
![vegan potato curry with green beans in a bowl vegan potato curry with green beans in a bowl](/proxy.php?image=https%3A%2F%2Felavegan.com%2Fwp-content%2Fuploads%2F2020%2F03%2Fvegan-potato-curry-with-green-beans-in-a-bowl-150x150.jpg&hash=6e7640ea4f28f3a36f16e06f557ae460)
Potato Curry
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.
Servings 4
Ingredients
- 1 tbsp oil
- 1 medium onion diced
- ½ tbsp fresh ginger minced
- 3 garlic cloves minced
- 2 pounds (900 g) potatoes diced
- 2 ½ cups (270 g) green beans cut into small pieces
- 1 ½ tbsp curry powder or less if you don't like it too spicy (*see notes)
- 1 ¼ tsp sea salt or to taste
- ¾ tsp ground cumin
- ½ tsp black pepper or to taste
- ⅓ tsp turmeric
- ¼ tsp red pepper flakes omit if sensitive to heat
- ¼ tsp nutmeg
- ¼ tsp smoked paprika
- 3 cups (720 ml) vegetable broth
- ⅔ cup (160 ml) canned coconut milk (*see notes)
- 2 tbsp cornstarch (*see notes)
Instructions
- 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.
- Add vegetable broth and bring the soup to a boil.
- Let simmer over low heat with a lid for about 20 minutes or until the potatoes and green beans are fork-tender.
- 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.
- 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 bread! Please check the recipe notes below.
Notes
- Curry powder: Use garam masala if you don't have curry powder.
- Canned coconut milk: You can use coconut cream or dairy-free cream instead (such as oat cream, soy cream, etc.).
- Cornstarch: You can use arrowroot flour or potato starch to thicken the curry. Regular flour should work fine too. Another option would be to leave it out completely and blend a part of the potato curry, to thicken it
Potato Curry
Amount per Serving
Calorie 322