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Potato Curry

This Potato Curry is bursting with flavor! Creamy coconut milk and tender Yukon gold potatoes make this a must-try dish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: Comfort Food, Curry, Spicy, Vegan
Servings: 4 servings

Ingredients

For the Curry:

  • 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

Instructions

Step-by-Step Instructions:

  • 1. In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat.
  • 2. 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. 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. Add the peeled and diced Yukon gold potatoes to the pot, stirring to coat them in the spice mixture.
  • 5. Pour in the drained chickpeas and diced tomatoes (with their juices). Stir well to combine all ingredients.
  • 6. Add the can of light coconut milk and bring the mixture to a gentle simmer.
  • 7. 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. 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 the potato curry hot, garnished with chopped fresh cilantro, alongside brown rice, cauliflower rice, or naan for a complete meal.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Measuring spoons and cups
  • Knife and cutting board

Notes

  • Make it ahead of time to enhance the flavors.
  • Store in the refrigerator for up to 4 days.
  • Can be frozen for up to 3 months for later enjoyment.