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Potato Curry

A warm, fragrant curry merging tender potatoes with a medley of spices for a delightful comfort food experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 medium potatoes peeled and diced
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 can 14 oz coconut milk
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Prepare the ingredients by peeling and dicing the potatoes into small cubes.
  2. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
  4. Sprinkle in the curry powder, cumin, and turmeric. Toast the spices for about 1 minute.
  5. Mix in the diced potatoes, ensuring they are well coated with the spices.
  6. Add the coconut milk and vegetable broth to the pot, stirring to combine.
  7. Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for about 20 minutes, or until the potatoes are tender.
  8. Once the potatoes are cooked, season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Notes

For an extra kick, add a pinch of red pepper flakes when cooking the spices! This curry can also be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.