Name: Alloo - Indian Potato Curry
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 kg potatoes; 1 small sweet potato; 3 tsp curry powder; 1/4 cup quinoa (rinsed); 1 tsp panch phoran (available from any Indian grocery store. Can also substitute with cumin and mustard seeds); 3 1/2 cups vegetable stock; 1 green chilli (finely chopped); 1/2 tsp smoked paprika; 1/4 tsp black pepper; pinch of cayenne; 1/2 tsp onion powder; 1/2 tsp white pepper; 1 bay leaf

Alloo – Indian Potato Curry

A thick curry potato soup with the added nutritional value of quinoa which is simple and quick to make and is very friendly on the household budget. 100% plant-based

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Total Time 30

Servings: 6

Course: condiment, Dinner, Main Course, Middle Eastern, Soup

Cuisine: Indian

Ingredients Method Notes

Ingredients

1 tbsp olive oil
1 kg potatoes
1 small sweet potato
3 tsp curry powder
1/4 cup quinoa rinsed
1 tsp panch phoran available from any Indian grocery store. Can also substitute with cumin and mustard seeds
3 1/2 cups vegetable stock
1 green chilli finely chopped
1/2 tsp smoked paprika
1/4 tsp black pepper
pinch of cayenne
1/2 tsp onion powder
1/2 tsp white pepper
1 bay leaf

Method

Heat oil in a large pot and add panch phoran and green chilli. Cook for a couple of minutes until cumin seeds begin to lightly brown.
Add the whole peeled potatoes and the rest of the ingredients, stir and bring to a simmer. Cover and cook for 15 minutes.
Turn potatoes over, stir gently then replace the lid and cook for a further 15 min or until potatoes are cooked through.
Reduce heat, remove the bay leaf and smash the potatoes with a spatula or fork mashing some to thicken the soup.
Serve as is or with steamed rice.