This spicy vegan potato curry is full on with flavour and easy to make with pantry staples. Fried potatoes are simmered in a spicy and savory tomato-cashew sauce infused with delicious, aromatic Indian spices. You'll be surprised by how tasty the humble potato can be!
I love me a potato curry. Truth be told I love any kind of curry, but I especially love me a potato curry. Or anything potato for that matter.
It would be a toss up between which I love more, potatoes or garlic (see last post), and I could happily eat potatoes in any form on a daily basis (potatoes and garlic = heaven).
Curry is an incredibly versatile dish, anything goes and you can make it as simple or as complex as you like. This spicy vegan curry dum aloo is Punjabi style, and I would say that it’s about average in terms of complexity.
Not because it’s particularly difficult, but because there are several steps involved and it takes a bit of time to put together. But it’s totally worth it.
Baby potatoes are first fried and then simmered in a spice-infused tomato-based gravy, allowing them to suck up all that spicy tomato-y goodness. Yum!
Versions of this recipe call for either curd, which more or less something like yoghurt, or heavy cream. However, if you don’t want to use dairy, you can use cashews and a squeeze of lemon to give it a bit of tang.
This spicy vegan potato curry will fill your kitchen with wonderful smells, and if you live in an apartment like we do, you can make your neighbours jealous with the lovely aromas.
Unless your neighbours are like ours and complain about absolutely everything, in that case you’re better off getting new neighbours who know how to appreciate life and a good curry (which is essential to life).
This spicy vegan potato curry is fantastic served with rice or naan and alongside other Indian vegan dishes like this yellow lentil dal recipe or these easy vegan samosas with quick mango chutney.
This post contains affiliate links when help offset the cost of running this blog without any additional cost to you. This spicy vegan potato curry is full on with flavour and easy to make with pantry staples. Fried potatoes are simmered in a spicy and savory tomato-cashew sauce infused with delicious, aromatic Indian spices. Adapted from: http://www.spiceupthecurry.com/punjabi-dum-aloo-recipe/ As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Potato Curry (Dum Aloo)
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield: 2
Amount Per Serving:
Calories: 314Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1227mgCarbohydrates: 57gFiber: 10gSugar: 10gProtein: 9g
Annette says
OMG! This turned out really awesome! Ive never been so happy for a dish to taste so good! Being an Indian I suck at cooking Indian food and mostly avoid it. But this totally surprised me 🙂 thanks for sharing this recipe
Melissa says
Great! I'm so happy you enjoyed it. Thanks for coming back and letting me know how it was.
Grace Harkley says
I'm making this for my friend, and she's allergic to nuts! Would it be possible to use coconut cream instead of the cashew cream? I've used it in other curries so I was just wondering!!
Melissa says
Sure, that would work.
Marjorie holste says
My vegan daughter will turn cartwheels when she reads this recipe. I'm making it this weekend. Thank you for sharing
Gabe says
Would give myself a little more time than 40 minutes but it's spicy and I love it!
Hannah says
do you leave the bay leaves and cinnamon stick in when you put it in the food processor? or do i take them out?
Melissa says
Everything goes in
Jade says
Do you know the nutritional information? 🙂
Reshma says
I made this tonight and it was absolutely delicious! thank you!
Kal says
Possibly the tastiest thing I've ever made - no joke. Thank you!