30-Minute Vegan Potato Curry

Since it’s Friday and the week has flown by (edits are done!) I decided to keep today’s recipe quick and easy. Two of my favorite things when it comes to a good healthy vegan meal because as much as I love to cook, some days you just want to sit down.

And some days your Tokyo Diner idea seems daunting and you say something like, “Just make me a curry. Spicy and with potatoes.” That was the directive I gave to the Hubs and this easy potato curry was his brain child. And bonus points on this recipe because if you felt so inclined, you could pop all the ingredients into a slow cooker on low for 5 to 7 hours. Cook the rice separately but more on that later.

Get your cutting board and your favorite knife because there’s plenty of chopping to be done!

This recipe really is simple, especially if you’ve ever whipped up a curry at home. Grab your favorite pre-made curry spice blend or mix your own and set it aside. Chop up: onion, ginger, bell pepper, garlic, potatoes, cauliflower & tomatoes. My husband prefers fresh tomatoes always so he did that but you can use canned tomatoes. When I use canned, I prefer stewed tomatoes. They’re juicier and the flavor is better in my opinion.

Add some oil to a deep skillet or water if you’re going oil-free and toss in everything but the cauliflower and garlic since they have very short cook times and will burn (garlic) or turn soggy (cauliflower) quickly.

I like to let the veggies cook a bit before I add anything other than salt & pepper, stirring frequently.

Once the veggies start to soften, add the rest and cook uncovered 3 to 5 minutes giving everything a regular stir. Then place the cover on the skillet and let it cook–undisturbed–for a few minutes. Do this until your vegetables reach desired done-ness and don’t be afraid to give the potatoes or cauliflower a fork-test if necessary. It’s your kitchen, do what you want!

The tomatoes go in last and you’ll want to cook them until the juice has been absorbed, leaving a nice thick sauce. Since he insisted on using fresh tomatoes there wasn’t much sauce, so adjust your cooking time to account for that if you do.

Pair it with rice or Naan. Most of the time I prefer naan bread because I love it and I miss it, but I miss it because it is pretty difficult to find vegan naan bread here in Romania and even in Germany too. For some odd reason there’s milk powder in most store bought naan bread, so if you know if any good vegan brands please give me names and links!

Since it was a light day with a salad for lunch and this calorie friendly dinner, I enjoyed a nice Harmin with it…to cool down the extra jalapeno peppers I put on mine!

Whatcha think?

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