Potato Curry

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This potato curry is made with Indian spices, chickpeas, juicy tomatoes, sweet peas, and (of course!) hearty potatoes in a rich and creamy sauce. It’s delicious, comforting, and easy enough for a weeknight!

I don’t always make potatoes the main course of my dinner, but when I do, I make absolutely certain that they’re the most delicious flavorful potatoes you can eat. But how do you do that?

Curry, baby.

This potato curry is the perfect excuse to eat straight up carbs for dinner. Not only is it loaded with what I consider the most satisfying and comforting food on the planet (potatoes, duh), but those potatoes are smothered in creamy sauce and spices, with little bursts of sweetness from the addition of peas.

It’s also really easy to make, and comes together in a single pot.

If you insist on balancing things out, add some protein to this meal. Serve it with some fried tofu or seitan. Or, if you want to go the other direction (even more carbs), this curry is excellent over basmati rice or with a side of vegan naan.

Jump to:
  • Ingredients You’ll Need
  • How It’s Made
  • Leftovers & Storage
  • Frequently Asked Questions
  • More Curries
  • Potato Curry

Ingredients You’ll Need

  • Vegetable oil. Just about an neutral high-heat oil can be used. Coconut, canola, and avocado oil are all fine options.
  • Onion.
  • Garlic.
  • Ginger.
  • Spices. We’re using garam masala, ground cumin, turmeric, paprika, cumin seeds and mustard seeds. Yes, that’s a lot, but it’s worth it! You may need to look for the whole cumin and mustard seeds in the international section of your supermarket. If you can’t find them there, try an Indian market or online.
  • Potatoes. The recipe calls for russet potatoes, and that’s what works best, but red or Yukon gold potatoes could be substituted in a pinch.
  • Vegetable broth.
  • Coconut milk. We’re using full-fat coconut milk from a can. Light coconut milk should work, though your curry won’t turn out as creamy.
  • Canned diced tomatoes.
  • Chickpeas.
  • Frozen peas.
  • Salt & pepper.
  • Fresh cilantro. Skip this if you’re not a fan of cilantro.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Heat the oil in a large pot, then add diced onion. Sweat the onion in the oil for a few minutes, until it starts to soften and become translucent.
  • Stir in the garlic, ginger and spices. Sauté everything with the onion briefly, stirring the whole time. Be careful not to let anything burn. Burnt spices will make your curry taste bitter.
  • Stir in the potatoes and broth, raise the heat and bring the liquid to a boil. Lower the heat, cover the pot, and let the mixture simmer for a few minutes to start softening the potatoes.
  • Take the lid off of the pot and give it a stir every so often.

Tip: Make sure to keep the heat low and keep on top of stirring your curry as it simmers. Scrape the bottom of the pot with your spoon to prevent any settled starch from scorching.

  • After about 15 minutes, take the lid off of the pot and stir in the coconut milk, tomatoes, and chickpeas.
  • Let the curry continue to simmer with the lid off until the sauce thickens up and the potatoes are tender.
  • Stir in the peas.
  • Take the pot off of heat and season the curry with salt and pepper to taste.
  • Serve your potato curry with a sprinkle of fresh cilantro.

Leftovers & Storage

Leftover potato curry can be stored in an airtight container in the refrigerator for about 3 days. The sauce may thicken during storage. Thin it with a splash of water when reheating if needed. I don’t recommend freezing this dish.

Frequently Asked Questions

Is this potato curry recipe gluten-free?

It is!

Is this curry spicy?

It’s spicy in the sense that it’s got lots of intense flavors going on, but it’s not hot. Add some cayenne pepper if you’d like your curry to have some heat.

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