If you want to prepare a delicious, simple, and inexpensive vegetarian dish, try our coconut cream potato curry recipe! This Indian dish is as tasty as it is easy to make. We invite you to discover this recipe with step-by-step images.
If you want to prepare a delicious, simple, and inexpensive vegetarian dish, try our coconut cream potato curry recipe! This Indian dish is as tasty as it is easy to make. We invite you to discover this recipe with step-by-step images.
Here are the ingredients needed to prepare a coconut cream potato curry for 4 people:
1 kilogram of potatoes (preferably new potatoes).
200 g of fresh or frozen peas.
1 tomato.
1 onion.
1 clove of garlic.
30 cl of coconut cream.
1 tablespoon of turmeric powder.
1 tablespoon of garam masala.
1 teaspoon of curry powder.
1 teaspoon of ginger powder.
3 pinches of salt.
1 handful of flaked almonds.
chopped coriander.
2 tablespoons of sunflower oil.
Note: This recipe, free of animal-derived ingredients, is suitable for vegetarians and even vegans. The proportions of spices are given as a guideline. You can add more ginger and curry powder if you like spicy dishes.
To prepare the coconut cream potato curry, I recommend pre-cooking the potatoes in boiling water or steaming them.
1- Wash and peel the potatoes. If the skin is very thin, like on some new potatoes, you can simply scrape it off.
2- Cut the potatoes into large cubes.
3- Steam the potato pieces for 15 minutes.
The potatoes should be tender but not too soft.
While the potatoes are cooking, prepare the other ingredients for this vegetarian curry.
1- Chop the garlic and onion together.
2- Wash the tomato and dice it.
3- Heat a small pan without adding any fat, and toast the sliced almonds over medium heat, stirring constantly. As soon as the almonds are golden, turn off the heat.
Note: These toasted and roasted almonds will be used to garnish the plates of potato curry with coconut cream.
To enhance the flavor of the coconut cream potato curry, I recommend toasting the spices, which means heating them in the pan.
1- Heat the sunflower oil over high heat in a large pan.
2- Add the chopped garlic and onion, along with a pinch of salt and the various powdered spices.
3- Heat for about one minute over high heat, stirring, until the spices release their fragrance. This toasting step helps bring out the aromas and taste of the spices.
Once the spices are roasted, cooking the curry is quite quick.
1- Add the precooked potato pieces and mix.
2- Pour in the coconut cream, mix gently, then reduce the heat.
3- Add the peas and fresh tomato cubes and mix again.
4- Simmer for 5 to 10 minutes on low heat, adjusting the seasoning with salt if necessary.
5- Just before serving, sprinkle the potato curry with coconut cream with freshly chopped coriander.
1- Serve the coconut cream potato curry piping hot.
2- Sprinkle each plate with a generous pinch of toasted sliced almonds.
Note: This tip not only adds the finishing touch to the decoration of this Indian-inspired dish but also brings some crunch.
Author Audrey on 11 August 2023
Gastronomy and Food : Food
Author Audrey on 29 March 2023
Gastronomy and Food : Food