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5
from
9
votes
Aloo Curry
This
aloo curry
is made with tender chunks of potato and tomatoes cooked in a rich and creamy, spicy coconut curry sauce.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Indian
Diet:
Vegetarian
Servings:
6
servings
Calories:
282
kcal
Author:
Danielle Wolter
Ingredients
2
large
yukon gold potatoes
diced (about 2 ½ cups)
1
tablespoon
ghee
1
medium
onion
diced
2
garlic cloves
minced
1
teaspoon
ginger paste
1
teaspoon
cumin seeds
toasted and ground
1
teaspoon
coriander
toasted and ground
½
teaspoon
mustard seeds
toasted and ground
½
teaspoon
turmeric
2
teaspoons
garam masala
¼
teaspoon
ground black pepper
¼
teaspoon
cayenne pepper
2
teaspoons
salt
1 15-
ounce
can diced tomatoes
1
cup
chicken stock
1 15-
ounce
can coconut milk
Fresh cilantro
for garnish
Instructions
Heat the ghee in a large skillet or dutch oven over medium heat.
Add the onion, garlic and ginger. Cook for 3-5 minutes until softened and starting to brown lightly.
Add the spices and cook for 1-2 minutes, stirring often so they don't burn.
Add the tomatoes and cook for 2-3 minutes.
Add the broth, potatoes and coconut milk and bring to a simmer. Cook for 25 minutes, until potatoes can be easily pierced with a fork.
Remove from heat and serve with chopped cilantro, rice and naan.
Notes
Cut the potatoes in 1 inch cubes for the best results. They will cook quicker this way.
Use a high sided skillet so you can fit all the ingredients in easily.
Watch the spices while they toast as they can burn easily.
If the curry is too thin, simmer for additional time until it thickens to your preference.
If curry is too thick, stir in additional stock or coconut milk.
Nutrition
Serving:
1
cup
|
Calories:
282
kcal
|
Carbohydrates:
21
g
|
Protein:
5
g
|
Fat:
21
g
|
Saturated Fat:
18
g
|
Cholesterol:
8
mg
|
Sodium:
957
mg
|
Potassium:
654
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
123
IU
|
Vitamin C:
22
mg
|
Calcium:
51
mg
|
Iron:
3
mg