Description
This flavorful Potato Curry is a comforting vegan and gluten-free Indian dish. Featuring tender potatoes simmered in a rich coconut milk and spice-infused tomato sauce, it’s perfect served with rice or naan for a warming main course. The curry combines aromatic spices like cumin, coriander, and garam masala with fresh garlic and ginger, making it a simple yet satisfying meal for any occasion.
Ingredients
Scale
Spices and Aromatics
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (optional)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Main Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 medium potatoes, peeled and diced
- 2 medium tomatoes, chopped
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 cup frozen peas (optional)
- Salt and black pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
- Heat oil and sauté onions: Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onions and cook until softened and golden brown, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger. Cook for about 1 minute until fragrant.
- Toast spices: Add ground cumin, coriander, turmeric, garam masala, and chili powder (if using). Stir continuously for 30 seconds to help release the spices’ aromas.
- Add potatoes and tomatoes: Incorporate the diced potatoes and chopped tomatoes into the pot, stirring well to coat them with the toasted spices.
- Pour liquids and simmer: Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer over medium-low heat.
- Cook potatoes: Cover the pot and let it cook for 20 to 25 minutes, stirring occasionally, until the potatoes are tender and cooked through.
- Add peas: Stir in the frozen peas if using, and simmer for an additional 3 to 5 minutes to heat through.
- Season and garnish: Season with salt and black pepper to taste. Garnish with freshly chopped cilantro before serving.
- Serve: Serve hot alongside rice or warm naan for a complete meal.
Notes
- For a creamier curry, mash a few of the potatoes directly into the sauce before serving to thicken the texture.
- Adjust the spice level by increasing the chili powder or adding fresh green chili peppers.
- Leftovers develop deeper flavors and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 310
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
