Easy-Peasy Potato Curry
Craving curry in a hurry? Look no further than this simple potato curry packed with delicious flavors and made in 30 minutes in one pot. It's a warm and comforting vegetarian dish, ideal for a cozy night in! Start with sautéed onion and garlic seasoned with curry powder, paprika, cayenne, cumin, allspice, and ginger, cooking until the spices release their aroma. Add potatoes, chickpeas, broth, lemon juice, and tomatoes. Stir in coconut milk and bring the mixture to a simmer, cooking until the potatoes are tender. Garnish with fresh cilantro and serve over steamed basmati rice or alongside warm Indian flatbreads, like naan, roti, or paratha.
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Inspired by recipetineats.com
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 teaspoons curry powder
- 1 ½ teaspoons paprika
- 1 teaspoon cayenne
- 2 teaspoons cumin powder
- ½ teaspoon allspice
- 2 teaspoons fresh ginger, minced
- ½ teaspoon black pepper
- 2 lb potato (905 g), peeled and cubed
- 15 oz chickpeas (425 g), 1 can, drained
- 1 cup vegetable broth (240 mL)
- 1 tablespoon lemon juice
- 14 oz diced tomato (395 g), 1 can
- 14 oz coconut milk (415 mL), 1 can
- rice, cooked, for serving
- naan bread, for serving
- fresh cilantro, chopped, for garnish
Nutrition Info
- Calories 692
- Fat 28g
- Carbs 96g
- Fiber 18g
- Sugar 19g
- Protein 19g
Estimated values based on one serving size.
Preparation
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
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Inspired by recipetineats.com