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easy-vegan-potato-curry

Easy-Peasy Potato Curry Recipe with Coconut | Vegan Potato Curry With Coconut | Aloo Mappas

You will love this recipe as it offers a delicious, flavorful Indian curry in less than half an hour and elevates the humble potato to one of the best South Indian curries you’ll have!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Indian
Diet: Low Calorie, Vegan, Vegetarian
Keyword: 30-Minute Meal, Indian spices, South Indian Food, vegan potato curry
Servings: 4 portions
Calories: 209kcal

Ingredients

  • 2 tbsp Sunflower Oil or another flavorless vegetable oil
  • ½ tsp Mustard Seeds I used brown, however black are also perfect
  • 250 g Onions Red, Peeled and Chopped in Wedges
  • 2 Green Chilies Slit on the Side
  • 5 g Fresh Garlic Finely Chopped
  • 5 g Fresh Ginger Finely Chopped
  • 1 ½ tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Garam Masala Powder
  • ¼ tsp Red Chili Powder
  • 300 g White Potatoes Peeled and Chopped in Wedges
  • 2 Almonds
  • 50 g Fresh Coconut Grated
  • 15-20 Curry Leaves
  • Water as Needed
  • Salt to Taste

Instructions

  • In a saucepan, add the sunflower oil and warm it up on medium heat; once this is warm add the mustard seeds and allow them to pop, which should take about 30 seconds.
  • Once the mustard seeds have popped add the onions and mix well and allow to cook for 1 minute, then add the ginger, garlic, and fresh green chilies, mix well again and cook for about 3-4 minutes until the onion starts to become translucent and the rawness of the garlic has gone.
  • At this point add the masalas (coriander powder, turmeric powder, garam masala powder, and red chili powder) and mix well; allow the spices to cook, which should take about one minute.
  • Once the spices separate from the oil, add the potatoes and a bit of salt; mix well and add water. This should be enough to just cover the potatoes (I used about 300ml) and bring them to a boil.
  • Once the water is bubbling, bring the flame to low and put a lid to the pan; allow the potatoes to cook thoroughly, which should take about 10 minutes.
  • In the meantime in an upside-down grinder (or blender), blend the coconut and almonds using as little water as possible and making the paste as creamy as possible.
  • Once the potatoes are cooked, add the coconut-almond paste to the curry together with the curry leaves; mix everything well together and adjust the water level. Should you feel the curry is too dry for your taste, feel free to add some more water and adjust the salt. Reapply the lid to the pan and once the curry simmers again, allow the coconut to cook for a further 2-3 minutes on a low flame.
  • Remove from the heat and allow the curry to sit for at least five minutes and serve! Enjoy!

Nutrition

Calories: 209kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Sodium: 87mg | Potassium: 486mg | Fiber: 5g | Sugar: 5g | Vitamin A: 182IU | Vitamin C: 98mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Let us know how it was!