Weekly Buddhist Diet: Vegetarian Potato Curry

Weekly Buddhist Diet: Vegetarian Potato Curry

Week 4, September 2026

Summary:

Vegetarian Potato Curry combines potatoes, carrots, shiitake mushrooms, and green peas in a mellow coconut curry sauce. It is warming, satisfying, and well suited to rice, flatbread, or steamed rolls.

Potatoes provide carbohydrates and potassium, while carrots, peas, and mushrooms add vegetable variety and dietary fiber. Check packaged curry ingredients to ensure they contain no animal products, onion, or garlic.

Ingredients:

· Potatoes 500 g
· Carrot 150 g
· Fresh shiitake mushrooms 150 g
· Green peas 80 g
· Coconut milk 200 ml
· Water 400 ml
· Onion-free and garlic-free curry powder 1.5 tbsp
· Light soy sauce 1 tsp
· Vegetable oil 1 tbsp
· Salt to taste

Instructions:

1. Prepare
Peel and cut the potatoes and carrot, halve the mushrooms, and rinse the peas.

2. Bloom the curry
Heat the oil and cook the curry powder over low heat for about 30 seconds.

3. Add vegetables
Add mushrooms, potatoes, and carrot and stir for 2 minutes.

4. Simmer
Add water and soy sauce. Cover and simmer for 15 minutes.

5. Add coconut milk
Add coconut milk and peas and cook for 5–8 minutes.

6. Finish
When the potatoes are tender and the sauce is thick, season with salt.

7. Serve
Rest for 3 minutes and serve hot with a staple food.

Plant-Based Wellness Tip

Curry powder burns easily, so bloom it briefly over low heat. Cut the potatoes evenly and avoid a vigorous boil after adding coconut milk. Verify that packaged curry products meet vegan, onion-free, and garlic-free requirements.

Eat healthy, enjoy plant-based meals every week!