Vegan Aloo Matar with Garlic Naan
plus Jasmine Rice & Cilantro
- Wheat
- Milk
Aloo matar is a warming curry with origins in Northern India that’s packed with sweet green peas and potatoes. Paired with the savory, ginger- and tomato-infused curry is a bed of warm jasmine rice, and on the side, you’ll serve toasted naan topped with garlic oil, plus fresh cilantro.
Ingredients
1 thumb
Ginger
1 tablespoon
Curry Powder
2 unit
Veggie Stock Concentrate
2 unit
Naan Bread
(Contains: Wheat, Milk)
1 ounce
Mirepoix Paste
¼ ounce
Cilantro
1 unit
Tomato Paste
¾ cup
Jasmine Rice
3 ounce
Carrots
16 ounce
Potatoes
1 clove
Garlic
4 ounce
Peas
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce. • In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, peel and dice potatoes into 1⁄2-inch pieces. Trim, peel, and halve carrot lengthwise; cut crosswise into 1⁄2-inch-thick pieces. Peel and mince ginger. Finely chop cilantro. Peel and finely mince or grate garlic.
• Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium heat. Add potatoes, carrot, ginger, and mirepoix paste; cook, stirring occasionally, 4-5 minutes. • Stir in tomato paste, stock concentrates, curry powder, 1 1⁄2 cups water, and 1 tsp sugar (3 cups water and 2 tsp sugar for 4). Bring to a boil, then reduce to a low simmer; cover and cook until potatoes are tender, 12-15 minutes.
• Increase heat under pot with veggies to medium. Uncover and cook, stirring occasionally, until sauce has thickened, 5-7 minutes. Taste and season with salt and pepper if desired. • Stir in peas and half the cilantro. Remove from heat. TIP: If sauce seems too thick, stir in a splash of water.
• While potatoes cook, in a small bowl, combine garlic and 2 TBSP olive oil (4 TBSP for 4 servings). Microwave for 15-20 seconds; season with a pinch of salt and pepper. • Place naan on a baking sheet; bake on top rack until lightly golden, 5-7 minutes. • Remove from oven; brush top of naan with garlic oil.
• Divide aloo matar and rice between bowls. Garnish with remaining cilantro and serve with garlic naan on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland, suggesting more spices or curry powder for a richer taste. Others enjoyed the dish, especially with naan.
- Ease of prep: Lots of veggie prep required, and cooking time may be longer than indicated on the recipe card.
- Suggestions: Consider adding onion for variety, and ensure potatoes are fully cooked for tenderness. Try including coconut milk for extra flavor.
- Portions: Recipe makes enough for leftovers; some found it filling with plenty for 3 servings.
- Texture: A few noted the curry was too thin; simmer longer to achieve desired thickness.
Reviews from our home cooks
This was so good. I had some cubed chicken thighs that I added but otherwise made it the way described. It was so easy and enough for two meals. Very easy and so good.
Great flavor and plenty of food to make 3 servings.
A new recipe for us and it was delicious. We are looking forward to another chance when it arises. Thank you.
This was very good. Wife really liked it. My meal did not have the carrots in the bag. Luckily I had carrots.
YUM. Give me curry and give me naan, and I'm happy.
Kind of carb heavy, could have had just the rice or naan, or more veggies!
Potato's are so small it's so hard to peel them. Maybe a couple larger potatoes vs small ones for something that needs peeling. Could add a spice option in case you want to add heat
I find that no matter how long I cook the potatoes they are always hard instead of fork tender. I think these need to be cooked before being put into dishes.
Lacked flavor and curry was too thin. Naan bread was dry and poor texture.
Just ok flavor and takes longer to prepare than the card indicated.
