Creamy, Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Pictured with Coconut, Ginger & Jalapeno Cauliflower “Rice.”


The photo of the greens above (which I stole from the internet) is of fresh fenugreek leaves (or methi).  I bought some at my local Indian market (India Sweets & Spices).  From the internet:

Fenugreek is an annual herb with a slightly sweet, nutty flavor often described as a cross between celery and maple. The seeds can be used whole or ground and are commonly found in curry powder.

I had them, so I used them.  If you cannot find them, use spinach or chard or even kale – it doesn’t much matter.

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This is an easy but very creamy dish so it would go over a cauliflower “rice” nicely – and you avoid doubling up on heavy starches.  The flavors here are subtle & mild – a rare dish I added little spice to.   If you cannot find fenugreek SEEDS (any Indian market will have them & they won’t be expensive) – they can be purchased online – Amazon, for example.

I used a random mix of potatoes – and any potatoes would do – even sweet potatoes.

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Creamy, Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry

Easily feeds 4 with rice


2 cups of methi (fenugreek) leaves or other greens (like spinach or chard or kale)

4 cups of cubed potatoes

1-2 TBS olive oil or coconut oil

1 onion – diced

1-3 serrano (or jalapeno) peppers – seeded & diced (go less or omit – if you hate heat)

1 tsp black mustard seeds (I was out so I used mustard powder)

1/2 tsp ground cumin

1 tsp turmeric

1 tsp chili powder

1/2 tsp fennel seeds

1/2 tsp fenugreek seeds (optional)

1/4 cup vegan sour cream

1/2 cup vegan cream cheese

1/2 – 1 cup unsweetened almond (or other vegan) milk


Cooked rice or cauliflower rice

OPTIONAL – garnish with Spicy Cilantro and Mint Chutney – seen just below.


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Boil the potatoes until they are just done.  Drain & set aside.

Heat the oil in a large saute pan & add the mustard (seeds or powder), fennel seeds & fenugreek seeds.  Once the seeds start popping – add the onion & chilies.  Cook until the onion begins to brown  bit.   Add the potatoes, fenugreek leaves (or other chopped greens), turmeric, chili powder & cumin & stir to combine.  Cook until your greens wilt.

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Add the sour cream, cream cheese and milk (add milk in increments until you get the consistency you like) & stir to incorporate them.

Season to taste with S&P.

Serve over rice.

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8-Ingredient Vegan Thai Keffir Lime & Red Curry Chicken – for the Slow Cooker or Stove Top

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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By odd coincidence – I posted another red curry recipe a year ago tomorrow.  It was my Vegan Red Coconut Curry with Chicken and Vegetables and Hominy (for the Slow Cooker) – seen in the white pot above.  That recipe had a zillion ingredients & made enough to cater a party.  My recipe today feeds two (with rice) and has only a few easy-to-find ingredients.  The only exotic ingredients are the keffir lime leaves – and – while they are not absolutely critical – they do add a flare of authenticity to the dish.  Lime juice & zest can be substituted but if you can find the keffir lime leaves in a local Asian market – grab some.   Apparently, they can be purchased frozen but I have never seen them like that.  You can buy them HERE on Amazon, too.

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I made this in my fancy new casserole slow cooker (above) – just because I wanted to use it but this dish can be made on the stove top in minutes.  I have a full-fledged slow cooker fetish & that one above is the 6th one under my roof.  I have two 7-quart cookers, one with a timer & one without, one 1-quart cooker & two little dipper ones.  I love using them & they are especially effective when throwing a large party.  Cook & serve from the same place & they work as chafing dishes.  No muss – no fuss.

So – as I said – this is a far simpler red curry than the one I posted last year & you can make it in the time it takes to cook rice.  I used Beyond Meat chicken because – I feel – it is the best vegan chicken on the market.  Go to their site to find a store near you that carries it.

8 ingredients & quick to prepare?  Why not give it a try?

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8-Ingredient Vegan Thai Keffir Lime & Red Curry Chicken – for the Slow Cooker or Stove Top

Serves 2 with rice

9-12 oz vegan chicken – thawed & cut into cubes

1-2 serrano or jalapeno peppers (according to your tolerance for heat) – seeded & diced

2 garlic cloves – minced

1 small red bell pepper – chopped small

2 TBS red curry paste

1 (13 oz) can coconut milk (I used lite)

10 keffir lime leaves – sliced into strips OR the juice & zest of 1/2 lime

1 TBS kecap manis (SWEET soy sauce) OR 1 TBS brown sugar

Serve with cooked rice

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Put everything in either a slow cooker & cook, on high, for 3 hours or until the veggies are soft & it is heated through – or do the same in a stock pot on the stove.  It should be ready in under 30 minutes on the stove.  Taste to see if it might need salt.

Serve over rice.

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