Spiced Potato Curry (Aloo) – Model New Vegan

SO MANY of you’ve requested a curry recipe, so right here is my try at making a Spiced Potato Curry – and I actually hope you prefer it!

If you cannot inform, I do NOT have a lot expertise with Indian meals. Curry was simply not a well-liked dish, rising up within the cornfields of Indiana again within the 70s.

I grew up consuming mother’s southern recipes and my dad’s midwestern favorites – primarily meat, corn, Steak n Shake chili, and potatoes.

I picked up my style for Tex-Mex once I lived in Dallas. And after spending 10 yrs in New Mexico – I completely fell in LOVE with ANY sort of New Mexican delicacies.

And someplace alongside the way in which, I developed a style for actually good (and spicy) Asian dishes as properly.

However curry? Not a lot.

So how do you make your followers blissful and develop a recipe you don’t have any concept what it’s purported to style like?

Properly, you sort of should cheat just a little. And so to present credit score the place credit score is due – I used this recipe as a information and for inspiration.

I modified the tactic so I might cook dinner it on the range as a substitute of an immediate pot, and I modified a few of the substances to match what I had readily available in my pantry.

I need to say – I actually preferred it! Hope you do too.

Spiced Potato Curry

Finely cube about 1 cup of white onion (or extra when you actually like onions), and saute them in a couple of tablespoons of veg broth or water. The recipe mentioned to make use of oil (however I by no means use it) and so as to add each mustard and cumin seed – so I used common yellow mustard and floor cumin as a substitute.

I additionally added ½ of a crimson bell pepper that I wanted to make use of up.

Subsequent, I added the garlic and ginger and when you love a LOT in your curry, be happy so as to add extra. My teaspoons had been heaping.

Additionally they known as for a chile pepper earlier than including the tomatoes, however I simply use a ten oz can of Rotel tomatoes that additionally has inexperienced chile in it. Common diced tomatoes will work fantastic too when you don’t love spicy curry.

Subsequent, come the spices, and I perceive these spices are fairly frequent in Indian meals, so when you LOVE these flavors (as a whole lot of my readers have informed me they do) please be happy to up the quantities to your personal particular person style.

And once more, depart the crimson chile powder out when you don’t love spicy curry. I used Ancho chile powder however crimson pepper flakes would work too.

As soon as the veggies, tomatoes, and spices have all come collectively and softened, add 2 cups of diced potatoes. I used Yukon golds however I am certain any potato will work. And at last, add a cup of water (or broth) to deliver all of it collectively.

Prepare dinner coated for at the least 10 minutes till the potatoes are tender, then a further 5 minutes uncovered to scale back the sauce, stirring ceaselessly.

Style and regulate any spices or salt to your liking, and serve with recent cilantro for garnish.

To be trustworthy, I actually preferred it however it was a tad bit too spicy for my spouse, who additionally just isn’t a fan of Indian meals. However to me – it was actually good and I might have added some extra spice.

I hope you want my first try ever at making curry and when you do (or do not) … drop me a remark down beneath.

See you quickly and thanks for all of the solutions!

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Spiced Potato Curry (Aloo)

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  Writer: Chuck Underwood
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  Prep Time: 15 min
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  Prepare dinner Time: 15 min
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  Whole Time: half-hour
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  Yield: 4–6 servings 1x
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  Class: Principal Dish
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  Methodology: Stovetop
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  Delicacies: Indian
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  Weight loss program: Vegan

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Description

SO MANY of you’ve requested a curry recipe, so right here is my try at making a Spiced Potato Curry – and I actually hope you prefer it!

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Substances

Models
USM

Scale
1x2x3x

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Directions

1. Saute onion in veg broth till softened
2. Stir in mustard and cumin
3. Add crimson bell pepper
4. Add garlic and ginger, and saute simply till aromatic
5. Add tomatoes and salt
6. Stir in all of the remaining spices
7. Stir properly and saute for 1 minute
8. Add potatoes and water
9. Improve warmth to medium and canopy the pan
10. Prepare dinner for 10 minutes
11. Take away the lid and cook dinner for a further 5 minutes
12. Potatoes ought to be fork tender and the sauce ought to have diminished
13. Garnish with cilantro

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