Vegetarian Aloo Curry Recipe | How to make vegan Indian Potato Curry!

Finely chop the garlic, shallot, and ginger.

Heat up a sauté pan on medium high. Add the grapeseed oil followed by the cumin and coriander seeds. Fry for 30-45 seconds.

Add in and sauté the shallot, garlic, and ginger for 2 minutes.

Add the dry spices and sauté for 30 seconds.

Dice one tomato and add to the pan. Sauté for 2-3 minutes.

Roughly chop the long green chili pepper and add it into the pan. Sauté for another 2 minutes.

Add the coconut cream. Turn the heat up to medium high and stir.

Add in and coat the pre-peeled and boiled potatoes.

Turn the heat down to medium low and simmer for 5-8 minutes.

Plate and garnish with fresh chopped cilantro. Serve along with some naan or basmati rice.

Equipment Needed

Spice Level:

Dietary