Juicy Indian Potato Curry
Juicy Indian Potato Curry is a comforting vegan dish that brings warmth and flavor to your weeknight dinner table. With tender potatoes simmered in a creamy coconut milk sauce, this curry is infused with aromatic spices like cumin, coriander, and turmeric. It’s a delightful blend of heat and richness that pairs perfectly with warm naan or fluffy basmati rice. Enjoy the nostalgic aromas reminiscent of home-cooked meals while savoring each bite of this easy-to-make curry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Indian
Ingredients
Scale
- 4 medium potatoes (about 600g), peeled and cut into cubes
- 1 medium onion (150g), finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 medium tomatoes (300g), diced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 can (400ml) full-fat coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add cumin seeds and sizzle until fragrant.
- Sauté chopped onions until golden brown, then stir in minced garlic and grated ginger for another minute.
- Add diced tomatoes, turmeric, coriander, red chili powder, and salt. Cook until tomatoes soften into a sauce.
- Stir in potato cubes and coconut milk; mix well to coat the potatoes. Bring to a simmer and cover.
- Cook for about 20 minutes or until potatoes are tender. Adjust seasoning if needed.
- Garnish with fresh cilantro before serving with naan or rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg