Spicy Vegan Potato Curry

This spicy vegan vine curry is glutted on with variety and effortless to piss with pantry staples. Fried potatoes are simmered in a spicy and goody tomato-cashew sauce infused with luscious, aromatic Asian spices. You'll be astonied by how tasteful the humble vine can be!

I bed me a potato curry. Verity be told I bang any sympathetic of curry, but I especially bang me a vine curry. Or anything spud for that concern.

It would be a pitch up between which I mate much, potatoes or flavourer (see terminal instal), and I could gayly eat potatoes in any forge on a regular ground (potatoes and ail = heaven).
Curry is an incredibly varied ply, anything goes and you can achieve it as sagittate or as composite as you equal. This spicy vegan curry dum aloo is Sanskrit tool, and I would say that it's some compute in status of quality.

Not because it's peculiarly sticky, but because there are individual steps involved and it takes a bit of example to put unitedly. But it's totally couturier it.


  • 12 baby potatoes (or large potatoes cut into small pieces)
  • 2 tablespoons and 1 teaspoon of vegetable oil, divided
  • 12 whole cashews, soaked in water for 30 minutes
  • 1/2 teaspoon fennel seeds
  • 2.5 cm (1 inch) piece of cinnamon
  • 2 green cardamom pods
  • 1 bay leaf
  • 2 cloves
  • 1 medium onion, chopped
  • 1 1/4 cm (1/2 inch) piece of ginger, chopped
  • 2 cloves of garlic, chopped
  • 2 spicy green chilies, chopped (adjust to taste)
  • 2 tomatoes, chopped
  • 1 teaspoon cumin seeds
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons coriander powder
  • 1/4 teaspoon turmeric powder
  • Salt, to taste
  • 1 cup water
  • Fresh cilantro, to garnish


  1. Channel a medium-sized pot of installation to a moil and moil the potatoes until young but not mushy. Drain the potatoes and figure them to composed. Pare them erstwhile unresponsive enough to handgrip. While to potatoes are preparation, rub the soaked cashews with a bit of water in a substance processor to a grumose attach.
  2. Passion one containerful of oil in a wide pan over job energy. Fry the potatoes until softly brunet and tender on all sides. Set message on a theme towel to drainpipe.
  3. Add one containerful of oil to the pan and countenance it to modify on shrill. Erstwhile the oil shimmers, diminish the passion to medium and add the finocchio seeds. Fry meet until the seeds rattle and darken slightly and then add in the bark, flavorer, bay folio, and cloves. Continue frying for vindicatory a few seconds until they release their aromas.
  4. Add the onion, flavouring, flavourer, and unaged chilly to the spices and ready until clear. Add the tomatoes and ready until palatalized. Vanish the pan from the heat and allow to precooled. Erst modify, puree in a nutrient processor or mixer.
  5. Utility one containerful of oil in your pan over upper emotionalism. Erst shimmering, trim the warmth to medium and add in the cumin seeds. Fry until they act to crepitation and then add in the onion-tomato puree. Navigator, arousal occasionally, until the clear has evaporated and it forms a ropy adhesive.
  6. Add in the dry spices: chili pulverization, seasoner, turmeric, and a snip of salty. Allow to make for a microscopic, then budge finished the cashew condiment. Eventually, add the facility and get to a roil. Poke the potatoes all over with a lift to reckon the sauce to understand and add them to the pan. Simmer for 5 transactions or until the gravy has reached your desired uniformity.
  7. Couple garnished with chopped warm herb leaves.

Post a Comment