Potato Curry
Cozy up with this creamy coconut potato curry, filled with chickpeas, tomatoes, and warm spices. Perfect over rice or with naan!
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.
Nutrition
Calories: 368kcalCarbohydrates: 55gProtein: 11gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 768mgPotassium: 1227mgFiber: 11gSugar: 6gVitamin A: 404IUVitamin C: 50mgCalcium: 111mgIron: 5mg
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