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
- 1/2 tbsp fresh ginger minced
- 3 garlic cloves minced
- 2 pounds (900 g) potatoes diced
- 2 1/2 cups (270 g) green beans cut into small pieces
- 1 1/2 tbsp curry powder or less if you don't like it too spicy (*see notes)
- 1 1/4 tsp sea salt or to taste
- 3/4 tsp ground cumin
- 1/2 tsp black pepper or to taste
- 1/3 tsp turmeric
- 1/4 tsp red pepper flakes omit if sensitive to heat
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- 3 cups (720 ml) vegetable broth
- 2/3 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.
- More tips: Read the blog post for helpful tips and variations and to check out the step-by-step photos and video.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Potato Curry
Amount per Serving
Calories
322
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6.2
g
31
%
Carbohydrates
47
g
16
%
Fiber
8.8
g
35
%
Sugar
8.7
g
10
%
Protein
6.2
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.