Vegan Aloo Matar Kurma is a delicious curry made with potato, peas and a creamy coconut-cashew gravy. Great to serve as a side with both rice and roti.
We are starting the second week of Blogging Marathon today. It has been quite some time that I did 2 weeks of BM back to back – so, I’m really excited for my blog 🙂 My theme for this week is ‘Pick 1 ingredient and cook 3 dishes’. My choice of vegetable is humble ‘potato’ aka aloo. First up is this creamy, delicious Vegan Aloo Matar Kurma.My whole family LOVES potatoes especially my husband and my son. I recently realized that I don’t have many potato recipes on the blog. What better way to remedy that but by making more potato dishes and posting them here. My son is very excited about this week’s theme. Kurma has not been my favorite growing up. For some reason, I never liked the coconut and yogurt combination that much. I thought South Indian kurma tasted too much of yogurt and I didn’t like that. I usually avoid adding yogurt to kurma. Lemon juice is an excellent vegan substitute for yogurt. Here are some of the kurma recipes that I already posted.Today’s recipe is quite simple – grind the masala for the gravy and cook it with veggies. Since potato is the choice of veggie for the week, I used only that along with green peas. You can add mixed veggies, paneer etc. in this curry. I already made this vegan aloo matar kurma 4 times. Serve it with rice or roti for a delicious meal.Lets check out what my fellow marathoners have cooked today for BM# 93.