Cayenne Potato Curry
Spice up your dinner table with this vibrant Cayenne Potato Curry, a rich and comforting one-pot dish that’s bursting with bold flavors and aromatic spices. Tender potato cubes simmered in a fragrant blend of cayenne pepper, turmeric, and coriander create a harmonious balance of heat and warmth, while the addition of cumin seeds and garam masala brings authentic Indian-inspired depth. Freshly chopped onion, garlic, ginger, and tomatoes form the flavorful base of this hearty curry, making it irresistibly savory and satisfying. Perfect for pairing with fluffy basmati rice or warm flatbreads, this vegan and gluten-free recipe comes together in just 45 minutes, making it ideal for weeknight meals or cozy gatherings. Garnished with fresh cilantro, this Cayenne Potato Curry promises to be a show-stopping centerpiece that everyone will love!
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 large onion
- 4 pieces garlic cloves
- 1 inch fresh ginger
- 2 medium tomatoes
- 1 teaspoon cayenne pepper
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 1.5 cups water
- 2 tablespoons fresh cilantro
- 1.5 teaspoons salt
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes into small pieces.
Heat the vegetable oil in a large skillet or pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for 5-7 minutes until it turns golden brown.
Stir in the garlic and ginger. Cook for another minute until fragrant.
Add the diced tomatoes, cayenne pepper, turmeric, coriander powder, and salt. Mix well and cook for 5 minutes until the tomatoes break down into a paste.
Stir in the potato cubes, ensuring they are well coated with the spice mixture.
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.
Sprinkle the garam masala over the curry and mix well. Adjust salt to taste if needed.
Garnish with freshly chopped cilantro and serve hot with rice or flatbread.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
