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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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20 minutes
Total Time 30 minutes
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
 

  1. 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.
  2. Add the whole peeled potatoes and the rest of the ingredients, stir and bring to a simmer. Cover and cook for 15 minutes.
  3. Turn potatoes over, stir gently then replace the lid and cook for a further 15 min or until potatoes are cooked through.
  4. Reduce heat, remove the bay leaf and smash the potatoes with a spatula or fork mashing some to thicken the soup.
  5. Serve as is or with steamed rice.

Notes