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.
