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

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Finely chop the garlic, shallot and ginger.
2. Heat a sauté pan on medium-high. Add the grapeseed oil, then the cumin and coriander seeds. Fry for 30-45 seconds.
3. Add the shallot, garlic and ginger and sauté for 2 minutes.
4. Add the dry spices and sauté for 30 seconds.
5. Dice the tomato, add it to the pan and sauté for 2-3 minutes.
6. Roughly chop the green chili, add it and sauté for another 2 minutes.
7. Add the coconut cream and turn the heat up to medium-high, stirring.
8. Add the pre-peeled, boiled potatoes and coat them in the sauce.
9. Reduce the heat to medium-low and simmer for 5-8 minutes.
10. Plate and garnish with chopped cilantro.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicGingerTomatoPotatoShallotCoconut cream