Tomato and Potato Curry
Warm, comforting, and bursting with bold flavors, this Tomato and Potato Curry is a must-try dish for lovers of hearty vegetarian meals. Featuring tender potatoes simmered in a rich, spiced tomato-based sauce infused with aromatic cumin, turmeric, and garam masala, this recipe strikes the perfect balance between simplicity and depth. Fresh ginger, garlic, and a hint of green chili lend a vibrant kick, while a garnish of chopped cilantro brightens the final dish. Ready in just 45 minutes, this one-pot curry is ideal for busy weeknights or a cozy dinner when paired with basmati rice or warm flatbreads. Perfect for those seeking easy-to-make vegan curries, this recipe transforms everyday pantry staples into a flavorful feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized potatoes
- 4 medium-sized tomatoes
- 1 medium-sized onion
- 1 inch, finely grated ginger
- 3 minced garlic cloves
- 1 finely chopped green chili
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon, or to taste salt
- 2 cups water
- 2 tablespoons, chopped cilantro
Instructions
Peel and dice the potatoes into bite-sized chunks. Set aside.
Chop the tomatoes, onion, and green chili. Prepare the garlic and ginger by mincing and grating them, respectively.
Heat the cooking oil in a large pan or skillet over medium heat.
Add cumin seeds to the hot oil and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté for 4-5 minutes until softened and golden brown.
Stir in the ginger, garlic, and green chili. Cook for 1-2 minutes until fragrant.
Add the ground turmeric, ground coriander, ground cumin, garam masala, and red chili powder. Stir the spices well and cook for 1 minute.
Add the chopped tomatoes and sprinkle with salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
Add the diced potatoes to the pan and stir to coat them in the tomato mixture.
Pour in 2 cups of water and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and simmer for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
Adjust the seasoning with additional salt if necessary.
Garnish with chopped cilantro and serve hot with rice or flatbread.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 30.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 6008 mg | 128% | |
*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.
