Curry Aloo (Vegan Curry Potatoes) – A Vegetarian Delight
A comforting Trinbagonian curry aloo made with tender potatoes, Caribbean spices, and a rich gravy, perfect for a classic vegan curry potatoes meal.
Ingredients
- 2 1/2 tablespoon olive oil
- 1 medium onion diced
- 6-8 cloves garlic smashed
- 1 small scotch bonnet pepper optional
- 1/2 teaspoon black pepper
- 3/4 tablespoon ground roasted geera cumin
- 1 tablespoon Caribbean green seasoning
- 2 tablespoon curry powder
- 3 lbs potatoes peeled and cut into mixed sizes
- 3/4 tablespoon salt adjust to taste
- 4-5 cups water
- 3/4 tablespoon anchar masala
- 2 tablespoons chopped cilantro
Instructions
- Heat the olive oil (use your fav oil) on a medium to low flame in a wide pan. Add the diced onion and smashed garlic, reduce the heat to low, and cook for two minutes.
- Add the scotch bonnet pepper if using, along with the ground roasted geera, Caribbean green seasoning, and black pepper. Cook on low heat for 2 to 3 minutes.
- Add the curry powder, stir well, and cook until it darkens, starts clumping, and becomes fragrant.
- Turn the heat up to medium high and add the potatoes, cut into large and small pieces. The immediate sizzle from the remnants of water from washing the peeled potatoes is like music to my ears, followed quickly by the rich curry scent which follows.
- Coat well with the curry base, then add 4 cups of water and the anchar masala. Bring to a boil, then reduce to a rolling boil and cook until the potatoes are tender and falling apart.
- After about 20 minutes, taste and adjust the salt to your liking, then decide if the sauce or gravy consistency is where you’d like it. Keep in mind that this curry aloo will naturally thicken as it cools.
- Cook for an additional 5 minutes until the desired texture is achieved, allowing some potatoes to melt down and thicken the sauce while the larger pieces hold their shape. Use the back of your spoon to crush bigger pieces of potato is the sauce its overly watery.
- Finish with chopped cilantro to give it a kiss of herbal notes at the end. Were I based in Trinidad and Tobago, I'd use Chadon Beni (culantro)
Video
Notes
Frequently Asked Questions.
What makes curry aloo different from other curry potatoes?The use of roasted geera, Caribbean curry powder, and anchar masala gives curry aloo its distinct Trinbagonian flavour. How do I get the perfect texture for curry potatoes?
Cut the potatoes into mixed sizes so some break down and thicken the sauce while others remain intact. Can I make curry aloo without scotch bonnet pepper?
Yes, the pepper is optional and can be adjusted based on your heat preference. An excellent replacement is a Habanero pepper - the lovely fruity flavour with the fiery kick is just wonderful in curry dishes. Is curry aloo traditionally vegan?
Yes, it is naturally vegan and relies on spices and aromatics for flavour. What should I serve with curry aloo?
It pairs best with sada roti, but can also be enjoyed with other types of roti or as a side to steamed or boiled rice.
Tried this recipe?Let us know how it was!