Dairy-Free Aloo Tama (Potato Bamboo Shoot Curry)
A classic Nepalese curry featuring potatoes and fermented bamboo shoots, made dairy-free with coconut milk for creaminess. Rich in flavor and comforting.
Ingredients
- about 680 g Potatoes
- 1 cup Fermented Bamboo Shoots
- 1 can Coconut Milk
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 2 tbsp Mustard Oil
- 2 small Green Chilies
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and cube the potatoes.
- 2Heat mustard oil in a pot. Add green chilies, garlic, and ginger. Saute for 1 minute.
- 3Add onion and cook until golden brown.
- 4Add turmeric, cumin, and coriander powder. Cook for 30 seconds.
- 5Add potatoes and bamboo shoots. Cook for 5 minutes.
- 6Pour in coconut milk and add salt to taste. Bring to a boil, then reduce heat and simmer for 30 minutes, or until potatoes are tender.
- 7Garnish with cilantro and serve hot with rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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