A flavorful and warming vegan potato curry that combines a variety of spices and vegetables to create a hearty dish perfect for any meal.
Preparation time
15min
Cooking time
30min
Ingredients
4 Servings
- 1 tsp chili powder
- 2 tbsp cilantro
- 400 ml coconut milk
- 1 tsp coriander
- 1 tsp cumin
- 2 tbsp curry powder
- 3 garlic cloves
- 1 tbsp ginger
- 1 onion
- 0.5 tsp pepper
- 4 potatoes
- 1 tsp salt
- 100 g spinach
- 2 tomatoes
- 0.5 tsp turmeric
- 250 ml vegetable broth
Directions
Step 1
Heat a large pot over medium heat and add a splash of oil.
Step 2
Add the chopped onion and sauté until translucent, about 5 minutes.
Step 3
Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
Step 4
Add the curry powder, cumin, coriander, turmeric, and chili powder, stirring to coat the onions and release the spices' aromas.
Step 5
Add the diced potatoes and chopped tomatoes, stirring well to combine.
Step 6
Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
Step 7
Reduce heat to a simmer and cook until the potatoes are tender, about 20 minutes.
Step 8
Season with salt and pepper to taste.
Step 9
Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
Step 10
Serve hot, garnished with fresh cilantro.