Description
This flavorful Potato Curry recipe is a classic Indian dish that is easy to make and packed with aromatic spices. Tender potatoes simmered in a rich tomato-based sauce with a hint of coconut milk for creaminess, this vegan curry is perfect served with steamed rice or naan.
Ingredients
Scale
Potato Curry:
- 4 medium potatoes (peeled and cubed)
- 2 tablespoons vegetable oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed tomatoes
- 1 cup water or vegetable broth
- 1/2 cup coconut milk (optional for creaminess)
- chopped fresh cilantro for garnish
Instructions
- Heat the oil: In a large skillet or saucepan, heat the oil over medium heat.
- Sauté onion: Add chopped onion and sauté until soft and golden.
- Add aromatics: Stir in garlic and ginger, cook until fragrant.
- Season: Add curry powder, turmeric, cumin, chili powder, salt, and pepper. Cook for 30 seconds.
- Cook potatoes: Toss potatoes in the spice mixture, then add crushed tomatoes and water. Simmer until tender.
- Finish: Stir in coconut milk if using, simmer for 5 more minutes. Garnish with cilantro before serving.
Notes
- Serve with steamed rice or naan.
- Customize with peas, spinach, or chickpeas.
- Adjust spice level to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
