Potato and Plantain Curry
Savor the vibrant and comforting flavors of this Potato and Plantain Curry, a perfect blend of creamy coconut milk, tender potatoes, and naturally sweet ripe plantains infused with a medley of warming spices like turmeric, garam masala, and cumin. This one-pot, vegan-friendly dish is richly aromatic, featuring fresh ginger, garlic, and tomatoes that form a luscious base for the simmering curry. Quick to prepare and deeply satisfying, this curry is an ideal choice for weeknight dinners or meal prep, pairing beautifully with steamed rice or flatbread. Garnished with fresh cilantro and a hint of lime, it’s a hearty, tropical-inspired meal packed with bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 large Ripe plantains
- 1 large Onion
- 4 large Garlic cloves
- 1 inch piece Fresh ginger
- 1 can (400ml) Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 2 large Tomatoes
- 1 cup Vegetable broth
- 2 tablespoons (chopped) Fresh cilantro
- 1 teaspoon (or to taste) Salt
- 1 small (optional garnish) Lime
Instructions
Peel the potatoes and cut them into bite-sized cubes. Set aside in a bowl of water to prevent discoloration.
Peel the ripe plantains and slice them into 1-inch thick rounds. Set aside.
Finely dice the onion and mince the garlic and ginger.
Roughly chop the tomatoes and set them aside.
Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the cumin seeds and sauté for about 30 seconds, until fragrant.
Add the diced onion and cook until it turns translucent, about 5 minutes.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes.
Add the ground turmeric, ground coriander, garam masala, and cayenne pepper. Stir the spices into the onion mixture and cook for 30 seconds to release their aroma.
Add the chopped tomatoes and cook until they start to break down and form a thick paste, about 5-7 minutes.
Drain the potatoes and add them to the pot, stirring to coat them in the spice mixture. Cook for 2-3 minutes.
Pour in the coconut milk and vegetable broth. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 15 minutes, stirring occasionally.
Add the sliced plantains to the pot. Cover again and cook for an additional 10-12 minutes, or until the potatoes and plantains are tender.
Stir in the chopped cilantro and adjust the seasoning with salt to taste.
Serve the curry hot, garnished with a squeeze of lime (if desired), alongside steamed rice or flatbread.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 390.2 g | 142% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 132.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 7913 mg | 168% | |
*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.
