Vegan Persian Style Kachaloo (Potato Stew)

This vegan version of classic Persian potato stew is packed with flavor and nutrition! It’s easy to make in just 25 minutes using simple ingredients like onion, garlic, cumin, coriander, turmeric powder, potatoes, vegetable broth or water, salt & pepper. Enjoy!

Cooking Equipment:

Large pot

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Potato Stew, Kachaloo

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

2 potatoes, peeled and cubed

1 cup vegetable broth or water

Salt and pepper to taste

Cooking Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the cumin, coriander, and turmeric powder and stir to combine. Cook for another minute or two until fragrant.

Add the potatoes and stir to coat with the spices. Pour in the vegetable broth or water and bring to a boil. Reduce heat to low and simmer for 15 minutes or until potatoes are tender.

Season with salt and pepper to taste before serving.

Nutrition:

Calories – 250; Fat – 8g; Carbohydrates – 40g; Protein – 5g; Sodium – 300mg; Fiber – 5g

Rating:

Did You Know?

Iran is also famous for its pistachios, which are used in many Persian sweets and desserts.