Curried Potatoes
Transform your weeknight dinners with this comforting and flavorful Curried Potatoes recipe! Tender potato cubes are simmered in a rich, velvety sauce made with aromatic spices, creamy coconut milk, and a touch of tangy diced tomatoes. Infused with the bold flavors of curry powder, cumin, turmeric, and coriander, this one-pot dish is an easy way to bring the vibrant tastes of Indian-inspired cuisine to your table. Ready in just 50 minutes, this vegan and gluten-free curry is perfect for serving alongside steamed basmati rice, warm naan, or your favorite flatbread. Garnished with a sprinkle of fresh cilantro, it’s the ultimate crowd-pleasing meal that combines simplicity and boldness in every bite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 medium (about 600g) potatoes
- 2 tablespoons vegetable oil
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) fresh ginger
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Peel and dice the potatoes into 1-inch cubes. Rinse them under cold water and set aside.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1 minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and ground coriander to the pan. Stir continuously for 30 seconds to toast the spices and enhance their flavor.
Add the diced tomatoes to the pan and stir well to incorporate the spices. Let it simmer for 2 minutes.
Pour in the coconut milk and vegetable broth. Stir to combine all the ingredients into a smooth curry base.
Add the diced potatoes to the pan, ensuring they are fully submerged in the curry sauce.
Season with salt and black pepper. Mix gently to coat the potatoes in the sauce.
Bring the mixture to a gentle simmer over medium heat. Cover the pan with a lid and reduce the heat to low.
Cook for 20-25 minutes, stirring occasionally, or until the potatoes are tender and can be easily pierced with a fork.
Taste the curry and adjust the seasoning with additional salt or pepper if needed.
Turn off the heat and let the curry rest for 5 minutes before serving.
Garnish with fresh chopped cilantro and serve hot with rice, naan, or flatbread.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1515 mg | 66% | |
| Total Carbohydrate | 120.1 g | 44% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 12.5 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2535 mg | 54% | |
*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.
