Monday, January 28, 2013

Vegan Potato Curry


It can't be curries all the time but when you are married to a typical Indian man who is accustomed to curries for every other meal, I guess you basically go with the flow? What else is new? Obviously, I have been constantly making curries? Various types. Various styles (Pavakkai Puli Kuzhambu, Drumstick SambarCauliflower Curry). Personally, I am not an avid fan of curries, but when marriage love is a concern, I suppose we don't want to shake up our love grass roots? Potentially. In my house, I like to keep curries to a vegetarian or vegetable angle. Easier I believe. Not in the sense of making the curry, but vegetable or vegetarian curry logically pretty much can be paired alongside many other sides for a full blown vegetarian meal which we actually prefer every now and then (Vegetable Biryani, Chloe Masala, Carrot Poriyal & Eggplant Tikka Masala). And potatoes which you can cook in millions of ways are always a favourite (Indian Potato Balls, Bonda, Aloo Gobi, Chilli Aloo & Dum Aloo). Today, ladies and gentlemen, its not only a vegetarian curry (Egg Potato Curry), but vegan curry. Vegan Potato Curry.  Some green peas also went into this curry, plus, obviously, potato is central ingredient and the rest of the ingredients, trust me, nothing out of this world. Coconut milk on the other hand as you know or don't, does a bountiful of creaminess and deliciousness for such a Vegan Potato Curry? 

Ingredients
3 medium size potatoes - remove skin and dice
1/2 cup frozen green peas
4 shallots - slice thinly
1/2 inch ginger - slice thinly
4 garlic - slice thinly
3-4 sprigs curry leaves
2 tbsp plain chilli powder - add some water and stir for a thick paste
1 cup thick coconut milk
4 tbsp oil
Salt for taste

Method
When oil is heated, sauté shallots, ginger and garlic.
Add chilli powder paste and cook until oil splits.
Pour 2 cups of water and stir in.
When curry is heated through, add potatoes and salt. 
Once potatoes are cooked, add green peas, curry leaves and coconut milk.
Stir to combine into the curry and off the heat.
(Optional: some tamarind juice or lime juice if you prefer)



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7 comments:

  1. Yummy...coincidentally we had this over the long weekend when a neighbour sent them over when her mum cooked it:D

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  2. Nava I will try your version of curry for sure, Looks delicious and easy only potato and green peas with coconut milk.

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  3. Mmmm what a delicious curry. The colour is brilliant :D

    Cheers
    Choc Chip Uru

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  4. this is very nice curry...
    I think i can use this as a base for other type of curry also..

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  5. curry is hard to cook! I have so far seen a few variations of curry from your blog! Good medium to learn =)

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  6. it looks lovely. unfortunately am having terrible sore throat right now :(

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  7. This is my fav Curry and I can have it any time of the day.. love the purple background in your pictures

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