Easy Potato Curry Recipe (Vegan) - Elavegan (2024)

FAQs

Should I boil potatoes before adding to curry? ›

No! You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.

Potatoes. Tender, nutritious, and a delicious textural element in this meatless dish. Spices. Curry powder, garam masala, cumin, turmeric, and cayenne pepper come together to make this dish wonderfully aromatic, rich, and deeply flavored.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Cauliflower: Cauliflower is a popular substitute for potatoes in Indian cuisine. It can be used in dishes like Aloo Gobi (potato and cauliflower curry) or mashed cauliflower as a replacement for mashed potatoes.

It turns out very yummy and adds a fantastic texture to the curry. I would highly recommend trying this out. The stage to add potato in the cooking is after frying onions. You can also fry potato before and keep it aside and use when you put chicken in the bhuna masala.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

The primary ingredient in most Indian curry powders is bright yellow turmeric. Turmeric is earthy, musky, and warm, and delivers great depth to curries with no heat. Indian curry spices are usually a blend of: Kashmiri Chile Powder – this chile has a terrific, rich flavor without much heat.

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

Should I use canned coconut milk for curry? ›

Certainly! Coconut milk curries are rich and flavorful, and they pair well with a variety of side dishes and accompaniments.

If you're looking to reduce the coconut milk taste in a dish, here are a few tips. First, try adding a small amount of another liquid like chicken broth, vegetable broth, or even plain water.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Garam masala, a traditional Indian spice blend, is perhaps the closest match for a curry powder substitute. While garam masala often contains many of the same spices as curry powder, it often features additional ingredients like mustard seed, cloves and peppercorn.

Onions are an essential part of everyday cooking in India and are found in many local dishes and are the base for curries. Some curries use a lot of onion, others just a small amount but onions are always in there somewhere. The best onions for use in curries are firm white onions.

You don't need to, but if you like really crispy potatoes, there's a method that requires a few minutes of pre-cooking. Basically, you put the potatoes into already boiling water for a few minutes to soften up the outside. Then drain, add some fat and flavourings, and with the lid on briefly shake and rotate the pot.

Right. Parboiling actually pre-cooks the potatoes in the easiest way, and now they will roast, bake, or sauté much faster, just to name a few of my favorite methods for cooking parboiled potatoes.

You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven).

If you are (pre-)steaming the vegetables, your are keeping their individual flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. This may or may not be what you prefer, but it's how your first recipe is designed.