Potato Curry
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 cups (4 to 6 servings)
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Calories
244 kcal
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Course
Main Course
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Cuisine
Indian
Potato Curry
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An easy, delicious recipe for vegan Potato Curry with coconut milk, warm spices, and chickpeas. Fast and healthy with simple ingredients!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion medium
- 3 cloves garlic about 1 tablespoon, minced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 2 teaspoons cumin ground
- 1 teaspoon Turmeric ground
- ¼ teaspoon kosher salt plus additional to taste
- ¼ teaspoon cayenne pepper plus additional to taste
- 2 pounds potato peeled and ¾-inch diced (about 4 potatoes, Yukon gold variety
- 1 chickpeas rinsed and drained, 14-ounce can, reduced sodium
- 1 diced tomatoes 14-ounce can, in their juices
- 1 coconut milk 14-ounce can, light
- 1 teaspoon granulated sugar optional; I find it better balances the flavor, though you can wait to add it if you prefer
- 1 tablespoon lemon juice freshly squeezed
- 1 cup peas no need to thaw, frozen
- cilantro for serving, chopped, fresh
- brown rice cauliflower rice, or naan, for serving, prepared
Instructions
- In a Dutch oven or similar large pot over medium heat, heat the oil until shimmering but not smoking. Once it is hot, add the onion and cook for 4 minutes, until beginning to soften and turn translucent. Reduce the heat as needed so the onion doesn’t turn brown.
- Add the garlic and ginger. Sauté just until fragrant, about 30 seconds.
- Add the curry powder, garam masala, cumin, turmeric, salt, and cayenne. Stir and cook until the spices are very fragrant, about 1 minute.
- Add the potatoes. Stir to coat with the spices.
- Stir in the chickpeas, coating them with the spices.
- Stir in the tomatoes and coconut milk. Increase the heat to medium high. Once the liquid starts to bubble, reduce the heat to medium and let simmer steadily but gently for 15 minutes, or until the potatoes are tender when pierced with a fork. Stir every few minutes to prevent the curry from sticking.
- Stir in the sugar and lemon juice. Then, stir in the peas. Let simmer 1 minute to warm through.
- Sprinkle generously with chopped cilantro. Serve hot with prepared rice or naan and an extra sprinkle of cilantro.
Notes
- *You can also make this curry with a 14-ounce can of chicken or vegetable broth; it won't be as creamy but will still have nice flavor.
- TO STORE: Refrigerate leftover curry in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
- I would not recommend freezing this potato curry, as the potatoes can become mealy once thawed.
Nutrition Information
Show Details
Serving
1(of 8); about 1 1/3 c.
Calories
244kcal
(12%)
Carbohydrates
36g
(12%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Potassium
733mg
(16%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
244IU
(5%)
Vitamin C
36mg
(40%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8cups (4 to 6 servings)
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1(of 8); about 1 1/3 c. | |
| Calories | 244kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Potassium | 733mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 36mg | 40% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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