Vegan Aloo Tama (Potato and Bamboo Shoot Curry)

Ingredients

• 2 medium Potatoes
• 1 cup Bamboo Shoots
• 2 medium Tomatoes
• 1 medium Onion
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Chili Powder
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 1 cup Water

Instructions

1. 1Peel and cut the 2 medium Potatoes into 1-inch cubes. Measure out the 1 cup Bamboo Shoots. Peel and finely chop the 1 medium Onion. Peel and mince the 2 cloves Garlic. Grate or finely chop the 1 tablespoon Ginger. Finely chop the 2 medium Tomatoes.
2. 2Heat the 2 tablespoons Vegetable Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced 2 cloves Garlic and grated 1 tablespoon Ginger and cook for 1 minute more, until fragrant, stirring constantly.
3. 3Add the cubed 2 medium Potatoes and the 1 cup Bamboo Shoots to the pot. Stir well to coat with the onion mixture and cook for 5 minutes, stirring occasionally.
4. 4Add the chopped 2 medium Tomatoes, 1 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, and 1/2 teaspoon Chili Powder to the pot. Stir everything together and cook for 5-7 minutes, or until the tomatoes have softened and started to break down.
5. 5Pour in the 1 cup Water and add the 1 teaspoon Salt. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the 2 medium Potatoes are fork-tender. Stir occasionally to prevent sticking.
6. 6Serve the Vegan Aloo Tama hot with rice.

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