Potato Curry
This creamy coconut potato curry is packed with warm spices, tender potatoes, and chickpeas simmered in a rich, coconut milk sauce. It’s a cozy, flavorful dish that’s easy to pull together and perfect for any night when you’re craving something hearty and filling. Serve it with rice or naan for a satisfying, comforting meal that brings everyone to the table.
Potato curry is one of those dishes that feels at home on any menu, whether it’s a quick weeknight dinner or a weekend get-together. With a base of coconut milk, potatoes, and chickpeas, it’s both creamy and full of texture, and the spice blend can be easily adjusted to taste. You can serve it with rice or naan, top it with fresh cilantro, or even add extra veggies for more color and flavor. It’s versatile, vegan-friendly, and fits any occasion where good food is a must.
Why you’ll love this Potato Curry
Spice Things Up with a Hearty Potato Curry!
You know that feeling when you just want something cozy and satisfying but don’t want to spend hours cooking? That’s where this curry comes in! It’s as easy as a good stew but brings a whole lot of flavor with minimal fuss. I first made this recipe after a friend’s suggestion and was amazed by how something so simple could be so good. This is perfect for those busy nights when you want something flavorful and easy—quick to make but tastes like it simmered all day!
Ingredients Needed for Potato Curry
- Vegetable oil: This is the base to sauté everything; you can use any neutral oil.
- Yellow onion: Adds a bit of sweetness and depth to the curry. Dice it small for quicker cooking.
- Garlic: Fresh garlic brings in a punch of flavor that complements the spices.
- Spices (garam masala, turmeric, cumin, ground ginger): These spices give the curry its warmth and distinctive flavor. Adjust to your taste preference if needed.
- Salt: Balances the flavors.
- Yukon Gold potatoes: Creamy, soft, and perfect for curries. They cook well without getting mushy.
- Chickpeas: Adds protein and texture to the dish. Drain and rinse them to get rid of excess salt.
- Canned diced tomatoes: Adds a bit of acidity and sweetness. Use canned for convenience, but fresh tomatoes work too.
- Fresh tomato: Fresh diced tomato adds brightness and a touch of sweetness to the curry.
- Coconut milk: This makes the curry rich and creamy. Use full-fat for the best texture.
How to make Potato Curry
**For more detailed instructions, please refer to the printable recipe card below.**
Heat the oil in a large skillet, add the onion, and cook until soft and translucent. Add garlic, and continue cooking just until it’s fragrant.
Sprinkle in the spices and salt, stirring for about a minute to release their aromas.
Add the potatoes, chickpeas, canned tomatoes, and fresh tomato. Stir to combine, warming the mixture.
Pour in the coconut milk, bring to a simmer, then reduce heat to low. Let it cook until the potatoes are tender, stirring occasionally.
Variations
- Spicier Curry: Add chopped chili or a sprinkle of cayenne for more heat.
- Vegetable-Packed: Add carrots, bell peppers, or cauliflower along with the potatoes for extra color and nutrition.
- Lightened-Up: Use light coconut milk instead of full-fat, though the sauce will be a bit thinner.
- Creamy Spinach Potato Curry: Stir in a handful of fresh spinach at the end for added color and nutrients.
Serving Suggestions
- Over Rice: Classic and comforting, rice soaks up all the delicious curry sauce.
- With Naan Bread: Perfect for scooping up every last bit of curry.
- As a Soup: Add a little extra coconut milk or broth, and enjoy as a hearty, warming soup.
- Over Quinoa: For an added boost of protein and texture, serve over quinoa.
- With Toppings: Garnish with chopped cilantro, a squeeze of lime, or even a sprinkle of red pepper flakes for extra zing.
Storage and Freezing
- How should I store Potato Curry?
Let the curry cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- Can I freeze Potato Curry?
This curry freezes well! Portion it out into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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Tips & Tricks
- Use Full-Fat Coconut Milk: For the best texture and richness, use full-fat coconut milk. It creates a luscious, creamy sauce that’s hard to beat.
- Dice Potatoes Evenly: Cut the potatoes into uniform pieces so they cook evenly. This keeps the curry texture smooth and helps everything cook at the same pace.
- Bloom the Spices: Sautéing the spices in oil before adding other ingredients helps release their flavors, so don’t skip this step.
- Stir Occasionally: To prevent the curry from sticking or burning, give it a stir every so often, especially once it starts simmering.
- Adjust Seasoning to Taste: Taste the curry before serving and add more salt or spices if needed. A pinch of salt or extra spice can really elevate the flavors.
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FAQ
Potato Curry
Equipment
- Large skillet
- Measuring Spoons
- Wooden spoon or spatula
- Can opener
Ingredients
- 3 tablespoons vegetable oil
- 1 medium yellow onion finely diced
- 2 teaspoons minced garlic
- 2 teaspoons garam masala
- 1 ½ teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 4 medium Yukon Gold potatoes peeled and diced
- 1 15.5-ounce can chickpeas, drained and rinsed
- 1 15-ounce can diced tomatoes, with juice
- 1 medium fresh tomato diced
- 2 13.5-ounce cans full-fat coconut milk
Instructions
- Heat the vegetable oil in a large skillet over medium heat for about 2 minutes until it shimmers.
- Add the diced onion and cook for 3-5 minutes, until it becomes soft and translucent. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle in the garam masala, turmeric, cumin, ginger, and salt, stirring for about a minute to let the spices bloom.
- Add the diced potatoes, chickpeas, canned tomatoes (with juice), and fresh tomato, stirring to combine. Cook for about 2 minutes.
- Pour in the coconut milk and stir well to blend everything together.
- Raise the heat to medium-high to bring the curry to a simmer, then reduce the heat to low.
- Let it cook on low, stirring occasionally, for 20-25 minutes or until the potatoes are tender when pierced with a fork.
- Turn off the heat and serve warm. Enjoy over white rice or with naan bread, and garnish with chopped cilantro if desired.
