Vegan Potato Curry
This hearty vegan potato curry is bursting with flavor and packed with wholesome ingredients, making it a perfect comfort dish for any meal.
Discover the rich and aromatic world of vegan cooking with this delicious potato curry recipe.
Featuring wholesome ingredients, this dish is not only easy to prepare but also incredibly satisfying.
Whether you're a seasoned vegan or just exploring plant-based options, this curry will delight your taste buds.
Visit vegancooking.recipes for more mouthwatering vegan recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap the potatoes for sweet potatoes for a different twist. You can also add other vegetables such as carrots or peas for added nutrition.
Tips & Notes
- •For added richness, you can use light coconut milk if you prefer a lighter version.
- •Serve with a side of naan or brown rice for a complete meal.
Recipe Variations
- •Add chickpeas for extra protein and texture.
- •Substitute the spinach with kale or collard greens.
Storage & Freezing
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
Frequently Asked Questions
Can I make this curry spicier?
Absolutely! You can add more curry powder or include red chili flakes to increase the heat level.
Can I store leftovers?
Yes, store any leftovers in an airtight container in the refrigerator for up to 4 days.
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This hearty vegan potato curry is bursting with flavor and packed with wholesome ingredients, making it a perfect comfort dish for any meal.
Ingredients
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté for about 5 minutes, or until translucent.
- 3
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 4
Add the cumin seeds and curry powder, stirring to coat the onions, garlic, and ginger.
- 5
Incorporate the diced tomatoes and cook for about 3-4 minutes, allowing them to soften.
- 6
Add the diced potatoes and vegetable broth, bringing the mixture to a boil.
- 7
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the potatoes are tender.
- 8
Stir in the coconut milk and spinach, cooking for an additional 5 minutes until the spinach wilts.
- 9
Season with salt and black pepper to taste. Serve hot with rice or bread.
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