Alu Curry
Submitted by babymaker58
Simple Indian potato curry with mango, coconut oil, and curry powder. Tender spiced potatoes in a fragrant sauce, vegetarian and naturally vegan.
YIELD
4 servingsPREP
5 minCOOK
20 minREADY
25 minGolden curry powder blooms in coconut oil, then simmers with chunky potatoes and sweet mango slices to create a simple, aromatic curry.
Garlic flavors the oil but gets discarded before adding the potatoes, leaving behind a subtle savory note.
This is comfort food that comes together in under 30 minutes, perfect for a quick vegetarian lunch or light supper.
Kitchen Tips
- Bloom the spices: Saute the curry powder in the oil for the full 5 minutes, stirring constantly; this releases the essential oils and deepens the flavor.
- Mango ripeness: Use firm-ripe mango that holds its shape when cooked; overly soft mango will dissolve into mush.
- Coconut oil substitute: If you can’t find coconut oil, vegetable oil works fine, though you’ll lose some of that tropical coconut undertone.
Ingredients
Directions
Heat the coconut oil in a large skillet and fry the garlic until golden, stirring constantly. Remove the garlic from the oil and discard.
Add the curry powder to the oil and sauté for 5 minutes, stirring constantly. Add the potatoes, mango, water, and salt to taste.
Reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes. Serve as a vegetarian lunch, supper, or snack.
- The coconut oil can be found in any market that sells tropical foods.
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