Vegan Coconut Potato Curry Recipe

About this recipe

A rich and creamy vegan curry made with coconut cream, potatoes, and aromatic spices. Perfect for a satisfying dinner that’s both hearty and plant-based.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 400 Ml Coconut Merchant Organic Coconut Cream
• 290G Portland Mills Jamaican Curry Powder, 290G
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Ktc Vegetable Oil
• 60G Terre Exotique Smoked Paprika, 60G

Instructions

1. 1. Heat 2 tablespoons of oil in a large pan over medium heat. Add the diced onions and minced garlic, and sauté until soft and fragrant, about 5 minutes.
2. 2. Add 2 teaspoons of curry powder to the pan and stir well, allowing the spices to toast for 1-2 minutes.
3. 3. Add the diced potatoes and 2 teaspoons of smoked paprika to the pan. Pour in enough water to cover the potatoes, and bring the mixture to a simmer.
4. 4. Cook the potatoes until they are tender, about 20-25 minutes, stirring occasionally to prevent sticking.
5. 5. Once the potatoes are cooked, reduce the heat to low and stir in 1 can of coconut cream. Let the curry simmer gently for 5 minutes to combine the flavors.
6. 6. Taste and adjust seasoning if needed. Serve hot with rice or bread for a complete meal.