|Nutritional Guidelines (per serving)|
|Servings: 4-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This potato, pineapple and coconut curry recipe tastes like its been simmering for hours, but its just the abundance of the spices and the rich coconut milk; in reality you can get it on the table in just about 20 or 25 minutes, along with some steamed white rice if you have a rice cooked. I added a splash of fresh cilantro to this recipe, just because I happened to have some on hand, but this vegetarian and vegan Indian curry is perfect just as it is too. If you like vegetarian Indian food, try this easy potato and coconut curry recipe.
This curry recipe is both vegetarian and vegan. Need it to be gluten-free too? Just use tamari in place of the soy sauce, and be sure to check your spices, particularly the curry powder, to make sure there's no additives. If you're luck enough to have an Indian import grocer in your area, I highly recommend you stop by and try out a couple different curry blends (and pick up some great Indian snacks while you're at it!).
- 3 cloves garlic
- 1/3 cup water
- 1 tsp. ginger (fresh)
- 2 tbsp. curry powder
- 2 tbsp. soy sauce (use tamari to keep it gluten-free)
- 2 tbsp. sesame oil
- 1 onion (chopped)
- 4 medium potatoes (chopped)
- 2 tbsp. olive oil
- 1 cup pineapple (crushed or chunks, drained)
- 1 cup coconut milk
First, combine the garlic, water, ginger, curry powder, soy sauce or tamari and the sesame oil in a food processor or blender and process until smooth or mostly smooth. This is your curry sauce.
Next, in a large skillet, heat the olive oil and sautee the chopped onion and the potatoes in olive oil for 4 to 6 minutes, or until the onions are soft. Reduce the heat to medium and add in the garlic and spice curry sauce mixture and allow to simmer for 15 to 20 minutes or until the potatoes are almost done cooking. Keep the pan covered and stir occasionally.
Once the potatoes are nearly tender, add in the pineapple and the coconut milk, stirring to combine, and then simmer, uncovered for another five more minutes. Once the potatoes are fully cooked, remove the pan from heat so they do not continue to get over-cooked.
Here's a few more vegetarian and vegan curry recipes to try: