Thai Potato Curry (Vegan)

Name: Kari Kentang Thailand (Vegan)
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons vegetable oil (or other neutral oil); 2 g arlic cloves (minced); 1 tablespoon ginger (peeled and finely chopped); 1/2 teaspoon coriander powder; 1 cup organic coconut milk; 8 ounces potatoes (peeled and cut into 1-inch cubes); 2 tablespoons soy sauce; 1 teaspoon sugar; 1/2 teaspoon kosher salt; 1 tablespoon curry powder; 1/2 cup vegetable broth; 8 ounces onions (thinly sliced)

This is an easy vegan Thai potato curry recipe.

⏱️ 25 min 🔪 Prep: 5 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (10) 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Pickled Plum — Caroline Phelps

Ingredients

4 servings

2 tablespoons vegetable oil (or other neutral oil)
2 g arlic cloves (minced)
1 tablespoon ginger (peeled and finely chopped)
1/2 teaspoon coriander powder
1 cup organic coconut milk
8 ounces potatoes (peeled and cut into 1-inch cubes)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
1 tablespoon curry powder
1/2 cup vegetable broth
8 ounces onions (thinly sliced)

Steps

In a medium sized pot over medium-high heat, add oil, garlic, ginger and coriander powder.
Cook for 1 minute while stirring, until garlic becomes fragrant.
Add coconut milk and stir – then add potatoes, soy sauce, sugar, salt and curry powder. Stir and bring to a boil.
Add vegetable broth and bring back to a boil.
Add onions, stir, cover and simmer for 15-20 minutes, until potatoes are tender. Serve with rice.