Rich & Creamy Vegan Coconut Potato CurryVeg
Discover the ultimate vegan potato coconut curry! This dish is a rich, fragrant, and creamy masterpiece that brings together tender potatoes, vibrant carrots, and savory spices in a luscious coconut milk base. It is super simple to prepare, bursting with deep flavor, and makes for a perfect, satisfying meal that even meat-eaters will love. Whether served over white or brown rice, this mouthwatering curry is a true crowd-pleaser that is sure to become a weeknight staple.
Ingredients
4 large Potato
2 cups Coconut Milk
5 cloves Garlic (chopped)
1 large Onion
1 large Tomato
1 medium Carrot
Vegetable Bouillon Cubes : 2
to taste Curry Powder
to taste Cumin Seeds
1 tsp Red Chilli Powder
1 tsp Parsley
1 tsp Black Pepper
For frying Oil
to taste Salt
For garnishing Fresh Parsley
Instructions
Step 1— Preparation
1
Prepare your ingredients by washing, peeling, and dicing the potatoes and carrots, chopping the garlic and onion, and dicing the tomato.
Step 2— Cooking
1
Heat oil in a pan over medium heat. Add the chopped garlic and sauté for a few seconds, then add the onions. Cook until the onions become translucent.
2
Add the diced potatoes to the pan and stir well. Add the curry powder and a splash of water, then stir to combine.
3
Cover the pot, reduce the heat to low, and let the potatoes cook.
4
Once the water has evaporated, add the cumin seeds to the mixture. Stir well to prevent sticking.
5
Pour in the coconut milk, ensuring it covers the potatoes.
6
Stir the pot, then add the vegetable bouillon, salt, black pepper, red pepper flakes, and dried parsley. Cover and let it cook.
7
Periodically stir the pot and scrape any coconut milk fat from the lid back into the sauce.
8
After the initial simmer, add the carrots and cover to cook further.
9
Check the potatoes for tenderness. Once tender, add the chopped tomatoes. Cover and cook for a few final minutes before turning off the heat.
10
Garnish with fresh parsley or cilantro and serve warm, ideally over rice.
Nutrition Facts
4 servings per recipe
