When I was a kid, I never really liked Indian food despite growing up in an Indian household. Now I’ve grown older, my palette has changed to really appreciate lots of bold flavours and much spicier food which I used to despise (even chilli heatwave Doritos were too hot for me). Every time I visit home from university, my mum makes so much amazing Indian food which I’m always craving when I go back. My mum’s food is incredible and she is definitely where I get most of my cooking skills from.
This recipe is a trial and error I half got from teachings from my mum and half from my own experiments. For my recipes at university, I have kept in mind that not all students will be able to have every range of spices. At home, I would probably use cumin seeds and actual chillis rather than ground spices and chilli powder, but as a student I want my meals to be as easy to make as possible.
I do suggest that if you are vegan at university, try to buy big bags of spices because you can make any vegetable taste amazing if you have the right ingredients. The little pots can cost over £2 each, it is such a waste. I buy cheap big bags of spices and fill them in jars I got online to save money and they usually last the whole year at uni. Ones I recommend are cumin, ground coriander, turmeric, paprika, garam masala, cinnamon and curry powder. I always have these in my cupboard at uni, but when I’m home my mum has pretty much every spice known to man for me to choose from.
I’ve made this dish a few times before, experimenting with different spices and methods, and now I feel like I’ve done a pretty good job with it. What I learnt from cooking with potatoes is that they absorb a lot of flavour so you need to add many more spices that you would with another curry. A lot of it is in the timing and having patience is what makes this dish so good – so here is my potato and coconut curry!
Total Time: 35 minutes
- Tbsp coconut oil
- One red onion
- One clove of garlic
- A large sweet potato
- 2 large white potatoes
- Tbsp garam masala
- 2 tsp cumin
- 2 tsp turmeric
- 1 tsp ground coriander
- Chilli powder or chilli flakes to taste
- A can of chopped tomatoes
- A can of light coconut milk
- A can of chickpeas (if you want for added protein)
- And any vegetables you want (spinach and peas go well with this recipe)
- A pinch of salt (to taste)
- Basmati rice, for serving
- Coriander, for serving
- Chop the potatoes into rough cubes and put into a pot. Cover with water and bring the water to boil for 10 minutes
- Heat a large pan on a medium heat and finely chop the onion and garlic. Add the coconut oil and let it melt, then add the onion garlic, and all of the spices. Mix for 3 – 5 minutes and let it absorb the flavour.
- Add the coconut milk and chopped tomatoes and cook for 5 – 7 minutes, then strain the potatoes and add them to the pan.
- Cook for 10 – 15 minutes until the liquid reduces and it is the consistency you want. And salt and pepper to taste. Stir in any veggies you want 5 minutes after adding the potatoes.
- Serve with basmati rice and garnish with coriander. Enjoy!