Potato Curry

Potato curry is a warm, comforting dish that brings together a medley of spices and wholesome ingredients, creating a vibrant and flavorful meal. This recipe is perfect for a cozy dinner at home or when you want to impress your friends and family with your cooking skills. It’s hearty, filling, and oh-so-satisfying, with tender Yukon gold potatoes and a creamy coconut base that makes every bite a delight. Let’s dive into what makes this potato curry a must-try!

Top Reasons to Make Potato Curry

• Flavorful & Aromatic: The blend of spices infuses the potatoes with an irresistible aroma that fills your kitchen.
• Nutritious: Packed with vegetables and chickpeas, this dish is not only delicious but also loaded with nutrients.
• Versatile: Serve it with brown rice, cauliflower rice, or warm naan for a complete meal.
• Easy to Make: With straightforward steps, anyone can whip up this curry in no time.
• Vegan-Friendly: This recipe is plant-based, making it suitable for various dietary preferences.

Gather These Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves minced garlic (about 1 tablespoon)
• 1 tablespoon minced fresh ginger
• 1 tablespoon curry powder
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt plus additional to taste
• 1 teaspoon cayenne pepper plus additional to taste
• 2 pounds Yukon gold potatoes, peeled and 1-inch diced (about 4 potatoes)
• 1 (14-ounce) can reduced sodium chickpeas, rinsed and drained
• 1 (14-ounce) can diced tomatoes in their juices
• 1 (14-ounce) can light coconut milk
• 1 teaspoon granulated sugar (optional, to balance flavor)
• 1 tablespoon freshly squeezed lemon juice
• 1 cup frozen peas (no need to thaw)
• Chopped fresh cilantro for serving
• Prepared brown rice, cauliflower rice, or naan for serving

Essential Tools for Success

• Large Pot or Dutch Oven: Ideal for cooking the curry evenly.
• Wooden Spoon: Perfect for stirring and mixing ingredients.
• Measuring Spoons and Cups: For accurate measurements of spices and liquids.
• Knife and Cutting Board: Essential for chopping vegetables.

Step-by-Step: Potato Curry

1. Heat the Olive Oil

In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat.

2. Sauté Aromatics

Add the diced yellow onion and sauté for about 5 minutes, until it becomes translucent. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

3. Add Spices

Sprinkle in the curry powder, garam masala, ground cumin, ground turmeric, kosher salt, and cayenne pepper. Cook for 1-2 minutes, stirring constantly to toast the spices.

4. Incorporate Potatoes

Add the peeled and diced Yukon gold potatoes to the pot, stirring to coat them in the spice mixture.

5. Add Chickpeas and Tomatoes

Pour in the drained chickpeas and diced tomatoes (with their juices). Stir well to combine all ingredients.

6. Pour in Coconut Milk

Add the can of light coconut milk and bring the mixture to a gentle simmer.

7. Simmer the Curry

Cover the pot and let the curry simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

8. Final Touches

Once the potatoes are cooked through, stir in the granulated sugar (if using), freshly squeezed lemon juice, and frozen peas. Taste and adjust seasoning with additional salt and cayenne pepper, if desired.

9. Serve and Enjoy!

Serve the potato curry hot, garnished with chopped fresh cilantro, alongside brown rice, cauliflower rice, or naan for a complete meal.

International Equivalents

• 2 tablespoons extra virgin olive oil = 30 ml
• 1 medium yellow onion = approximately 150 grams
• 3 cloves minced garlic = around 9 grams
• 1 tablespoon minced fresh ginger = 15 grams
• 1 teaspoon = 5 ml

Flavor Logic

The beauty of potato curry lies in its rich tapestry of flavors. The combination of spices like curry powder, garam masala, and cumin creates a warm, aromatic base. The sweetness of the potatoes and the creaminess of the coconut milk balance the heat from the cayenne pepper, while the addition of lemon juice adds a bright, zesty kick. It’s a harmonious blend that makes every bite satisfying and full of depth.

Make-Ahead & Storage

This potato curry is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors continue to meld. If you want to freeze it, be sure to let the curry cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To reheat, just thaw in the refrigerator overnight and warm it on the stove over low heat.

Quick Q&A

Can I use other types of potatoes?

Absolutely! While Yukon gold potatoes provide a creamy texture, you can substitute with red potatoes or even sweet potatoes for a different flavor profile.

Is this recipe spicy?

The level of spice can be adjusted based on your preference. Start with the suggested cayenne pepper and add more if you like it hotter. You can also reduce or omit it for a milder dish.

What can I serve with potato curry?

This curry pairs beautifully with brown rice, cauliflower rice, or warm naan. You can also enjoy it on its own as a hearty meal.

Can I add other vegetables?

Definitely! Feel free to add vegetables like spinach, bell peppers, or carrots. Just adjust the cooking time accordingly to ensure everything is tender.

Similar Recipes

• Chickpea Curry
• Vegetable Korma
• Spicy Lentil Soup
• Coconut Curry with Tofu

Make It Tonight

With its simple ingredients and straightforward steps, potato curry is a fantastic option for a weeknight dinner. The vibrant flavors and comforting textures will make it a hit with everyone at the table. So, roll up your sleeves, gather those ingredients, and get ready to enjoy a bowl of warm, spiced goodness!

This potato curry recipe is not just a meal; it’s an experience filled with warmth, comfort, and a taste of home. Enjoy every bite, and don’t forget to share your culinary adventures with family and friends!