Not so authentic: Curried Potatoes


It has been too long since I last posted a recipe. Let’s get back on track with something simple and satisfying. This is a vegan spin on curried potatoes. It’s not exactly the Aloo curry you’d find on most Indian restaurant menus. I know I’m going to offend someone. But well who cares if you don’t like carrots! Kidding! Those can totally be omitted if they don’t jive with your idea of the curry. And I understand if you think the peanut butter sounds like an odd addition. It’s mostly for the fat and to bring a slight nutty flavor to the dish as well as kind of round out the texture. It’s my attempt to imitate the ghee. Take it or leave it. The potatoes might still taste good without it.

Vegan Curried Potatoes

4 cloves garlic (minced)

4 large potatoes (chopped)

2 medium onions (finely chopped)

2 large carrots (peeled and chopped)

4 tbs. vegetable oil

1/2 tsp. cayenne (optional)

2 tbs. curry powder (more or less depending on desired heat)

1 tbs. peanut butter

1 c. vegetable broth

In a large skillet or pot, heat your oil over medium and saute the garlic and onions until they start to soften and clarify. Add the curry and cayenne and continue to saute for a couple minutes (check that alliteration!). Now throw all those tuberous root vegetables in there (crazy diction!). I mean the potatoes and carrots, just to be clear. Peel or don’t peel at your own preference. Peeled potatoes and carrots tend to cook a little faster and absorb more of the flavors in my experience (alliterations galore!). Pour in your vegetable stock and drop that glop of peanut butter in there and stir everything up (sick internal rhymes!). And yes, glop is the technical term. Crank up the heat and bring that sucker to a bubbling boil (don’t even try to say onomatopeoia!), then reduce the heat to a slow simmer. Cook for about twenty or thirty minutes or until all the vegetables are very tender.

Serve over rice or quinoa. It generally works out to about one large potato per person, so this should be enough to feed three or four. There’s liberation in approximation. It doesn’t have to be exact calculation with no deviation (rhyming like a fiend!).

And thus concludes the first edition of my new “Dine and Rhyme” series of recipes where I obnoxiously point out all the literary devices I’m intentionally using. Bonus! You’re welcome.


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