Description
This comforting and flavorful Potato Curry is a vegan Indian dish featuring tender potatoes simmered in a fragrant blend of spices and creamy coconut milk. Perfect for a wholesome main course, it’s quick to prepare and packed with spices that warm the palate.
Ingredients
Scale
Spices and Aromatics
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garam masala
Main Ingredients
- 4 medium potatoes, peeled and diced
- 1 large tomato, chopped
- 1 cup canned coconut milk
- 1/2 cup water
Garnish
- Fresh cilantro leaves for garnish
Instructions
- Prepare the base: Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for another minute until fragrant, enhancing the curry’s flavor profile.
- Add spices: Mix in the curry powder, ground cumin, turmeric, and cayenne pepper if using. Stir the spices into the onion mixture and cook for about 30 seconds to release their aroma.
- Add vegetables: Add the diced potatoes and chopped tomato to the pot. Stir thoroughly to coat them with the spice mixture.
- Add liquids and simmer: Pour in the coconut milk and water. Season with salt and black pepper. Bring the mixture to a gentle simmer.
- Cook the potatoes: Cover the pot and cook for 20 to 25 minutes or until the potatoes are tender, stirring occasionally to prevent sticking.
- Finish with garam masala: Once potatoes are cooked through, stir in the garam masala and continue cooking for another 2 minutes to combine flavors.
- Garnish and serve: Remove from heat, garnish with fresh cilantro leaves, and serve hot with your choice of rice or flatbread.
Notes
- You can substitute sweet potatoes for a sweeter flavor.
- Add green peas or chickpeas for extra protein and texture.
- This dish pairs well with rice or flatbread such as naan or chapati.
