Sugar-Free Potato Curry
Discover the vibrant flavors of Sugar-Free Potato Curry—a comforting, wholesome dish packed with aromatic spices and creamy indulgence, without added sugar. This easy-to-make recipe combines tender potato cubes simmered in a rich coconut cream base infused with garlic, ginger, and a medley of spices like curry powder, turmeric, cumin, and coriander. The addition of fresh cilantro adds a pop of freshness to every bite. Ready in under an hour, this potato curry is ideal for anyone seeking a diabetic-friendly, delicious, and gluten-free option that pairs beautifully with steamed rice or fluffy roti. Perfect for weeknight dinners or meal prepping, Sugar-Free Potato Curry is simplicity at its best while delivering bold, irresistible flavors.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 2 medium, diced Tomato
- 200 milliliters Coconut cream
- 1 tablespoon Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
- 200 milliliters Water
Instructions
Peel and cube the potatoes into 1-inch pieces and set aside in a bowl of water to prevent browning.
Heat the coconut oil in a large pot over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 to 2 minutes until fragrant.
Add the diced tomatoes and cook until they soften, about 3 minutes.
Stir in the curry powder, turmeric, ground coriander, ground cumin, and chili powder. Cook while stirring for 2 minutes to toast the spices.
Drain the potatoes and add them to the pot, stirring well to coat them with the spice mixture.
Pour in the coconut cream and water; season with salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the curry simmer for about 20 minutes, or until the potatoes are tender.
Stir occasionally to prevent sticking, and adjust seasoning if necessary.
Remove from heat and garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice, roti, or as a standalone dish.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6917 mg | 301% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 136.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3798 mg | 81% | |
*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.
