Vegan Potato Curry
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Recipe Yield | 17.65 oz |
Number of Servings | 4 |
Serving Size | 4.41 oz |
Ingredients
17.65 oz
potatoes
5.30 oz
onion
3 cloves
garlic
2 tsp
Ginger
7.06 oz
Tomato
13.52 fl oz
coconut milk
2 tsp
Curry powder
1 tsp
Turmeric
1 tsp
Cumin
1 tsp
Coriander
1 tsp
Salt
0.5 tsp
Pepper
2 tbsp
vegetable oil
0.35 oz
fresh cilantro
Directions
Step 1
Peel and chop the potatoes into bite-sized pieces.
Step 2
Finely chop the onion, garlic, and ginger.
Step 3
Heat vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent.
Step 4
Add the curry powder, turmeric, cumin, coriander, salt, and pepper to the pan. Stir well to combine the spices with the onion mixture.
Step 5
Add the chopped tomatoes to the pan. Cook for 2-3 minutes until the tomatoes start to soften.
Step 6
Add the chopped potatoes and coconut milk to the pan. Stir well to combine all the ingredients.
Step 7
Cover the pan and let the curry simmer for 15-20 minutes until the potatoes are cooked through.
Step 8
Garnish with fresh cilantro and serve hot with rice or bread.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
25 g
(100
kcal)
Calories | 8.82 kcal | 0.44% |
Vitamin A | 0.441 IU | 0.05% |
Monounsaturated Fat | 0.2205 g | 0% |
Saturated Fat | 0.0882 g | 0.08% |
Fat | 0.441 g | 0.32% |
Carbohydrates | 1.1025 g | 0.22% |
Sodium | 22.05 mg | 4.41% |
Fibers | 0.2205 g | 0.58% |
Sugars | 0.2205 g | 0% |
Protein | 0.2205 g | 0.26% |
Vitamin C | 0.882 mg | 0.98% |
Calcium | 0.1764 mg | 0.04% |
Iron | 0.441 mg | 0.09% |
Potassium | 0.6615 mg | 0.13% |
Alcohol | 0 g | 0% |
Cholesterol | 0 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 0.441 mg | 33.92% |
Vitamin B12 | 0 mcg | 0% |
Vitamin E | 0.0882 mg | 0.59% |
Zinc | 0.1764 mg | 0.04% |
Selenium | 0.0882 mcg | 0.02% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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