35 minutes cooking time

Ingredients

Step 1) Let’s begin by chopping up our potatoes (all 4-6), carrots (all 2), shallots (2) and tomatoes (5). These will double as stock for the vegetable broth and ingredients for the curry.

Step 2) Next fill the pot, or preferably a steamer, with hot water and throw your chopped veg in. Leave to boil for 15-20 minutes. (The smaller your pieces the less time you need.

Make sure not to overcook them because they’ll be too soft and become mushy in the curry.

• You may add seasonings into the pot to add some flavour. This makes the stock taste better as well as the veg. – ( I went for light flavours Mixed herbs & Salt)

Step 3) Set a timer to ensure it doesn’t overcook, then chop up the rest of your shallots (2) and tomatoes (5)

Step 4) Once your boiled/steamed veg is ready, empty the contents into a colander to separate the water from the veg.

Step 5) Pour the leftover water, which is now broth, into the pan, let’s use it to cook and sauté the onions and tomatoes we chopped up in step 3.

Step 6) With the heat set to medium, throw a tablespoon of curry powder and garam masala into the water to add some more flavour.

Step 7) Throw in your onions and leave them to simmer till brown, once nice and brown, throw in your tomatoes.

• ( Sautéing onions with water works fine but they won’t caramelise and become as crispy when compared to oil)
• The good thing, however, is that since the water contains veggie juice and seasonings, the flavours transfer pretty well over to the food being cooked.

Step 8) Keep mixing till your tomatoes have cooked and become golden too, then add in your kidney beans.

• (Using water/broth instead of oil takes a bit longer so take your time and feel free to leave the pan to simmer.)

Step 9) Once you’ve thrown in your cans of kidney beans, close the lid and let it cook for 5 minutes.

Step 10) Now 5 minutes have passed, add in some mixed herbs, another tablespoon of curry powder, some cumin, and dried coriander and throw in a dash of salt. Mix well!

Step 11) Now the flavours are locked in, let’s add the veg we cooked earlier, carrots, potatoes, tomatoes, and shallots, all in now. Mix well and close the lid to cook for 5 minutes

Step 12) Give it a stir then add in a fair bit of curry powder (1½ – 3 tablespoons)

• The use of curry powder here acts as a thickening agent when combined with water or plant-based milk, and it also adds a kick of flavour to the latter end of each bite.

Then drizzle over some plant-based milk. ( I used about 200ml of oat milk. It makes the curry thick, velvety and creamy, without adding any noticeable flavour.

• If you do not have plant-based milk you can simply mix the curry powder with the water, the curry won’t be as thick compared to milk, however, it will still turn out fine.

Step 13) Mix in well and turn the heat off, garnish with some mixed herbs, then close the lid and let the steam/heat encapsulate the dish, giving it one last push to soak in the flavours!

Voila! You did it.

This dish is awesome on its own, but it goes great with standard white rice or with some fluffy quinoa.

Either way thank you for checking this recipe out! For more, be sure to snoop around my website, YouTube and social media (AllDayPlantBased), I’m sure you’ll find more content you enjoy.

Oil-free Potato & Kidney Bean Curry

Recipe by ZedekCourse: MainCuisine: jamaicanDifficulty: Medium

Servings

4

servings

Prep time

Cooking time

35

minutes

Ingredients

• 4-6 potatoes

• 2 carrots

• 4 shallots or 2 onions (Half for broth, half for curry)

• A handful of small tomatoes (anywhere between 6 & 10 will do)

• Kidney beans (2 cans, 400ml each)

• optional – Oat milk or any milk alternative like coconut milk or cream (Makes the end result velvety and creamy)

• Seasonings/Aromatics

• Mixed Herbs

• Salt

• Curry powder – Main ingredient

• Garam masala

• Optional

• Dried coriander

Directions

• Let’s begin by chopping up our potatoes (all 4-6), carrots (all 2), shallots (2) and tomatoes (5). These will double as stock for the vegetable broth and ingredients for the curry.
• Next fill the pot, or preferably a steamer, with hot water and throw your chopped veg in. Leave to boil for 15-20 minutes. (The smaller your pieces the less time you need.

  NOTE. Make sure not to overcook them because they’ll be too soft and become mushy in the curry.
  You may add seasonings to the pot to add some flavour. This makes the stock taste better as well as the veg. – ( I went for light flavours Mixed herbs & Salt)

• Set a timer to ensure it doesn’t overcook, then chop up the rest of your shallots (2) and tomatoes (5)
• Once your boiled/steamed veg is ready, empty the contents into a colander to separate the water from the veg.
• Pour the leftover water, which is now broth, into the pan, let’s use it to cook and sauté the onions and tomatoes we chopped up in step 3.
• With the heat set to medium, throw a tablespoon of curry powder and garam masala into the water to add some more flavour.
• Throw in your onions and leave them to simmer till brown, once nice and brown, throw in your tomatoes.

  NOTE. ( Sautéing onions with water works fine but they won’t caramelise and become as crispy when compared to oil)

  The good thing, however, is that since the water contains veggie juice and seasonings, the flavours transfer pretty well over to the food being cooked.

• Keep mixing till your tomatoes have cooked and become golden too, then add in your kidney beans.
  (Using water/broth instead of oil takes a bit longer so take your time and feel free to leave the pan to simmer.)
• Once you’ve thrown in your cans of kidney beans, close the lid and let it cook for 5 minutes.
• Now 5 minutes have passed, add in some mixed herbs, another tablespoon of curry powder, some cumin, and dried coriander and throw in a dash of salt. Mix well!
• Now the flavours are locked in, let’s add the veg we cooked earlier, carrots, potatoes, tomatoes, and shallots, all in now. Mix well and close the lid to cook for 5 minutes
• Give it a stir then add in a fair bit of curry powder (1½ – 3 tablespoons)
  The use of curry powder here acts as a thickening agent when combined with water or plant-based milk, and it also adds a kick of flavour to the latter end of each bite.

  Then drizzle over some plant-based milk. ( I used about 200ml of oat milk. It makes the curry thick, velvety and creamy, without adding any noticeable flavour.

  If you do not have plant-based milk you can simply mix the curry powder with the water, the curry won’t be as thick compared to milk, however, it will still turn out fine.

• Mix in well and turn the heat off, garnish with some mixed herbs, then close the lid and let the steam/heat encapsulate the dish, giving it one last push to soak in the flavours!