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
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
Instructions
- 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.
Notes
