Ugandan Curried Potatoes
Transport your taste buds to East Africa with this vibrant and comforting dish, Ugandan Curried Potatoes. Featuring tender chunks of potato simmered in a luscious, spice-infused coconut milk sauce, this recipe is a delightful balance of rich flavors and creamy textures. Aromatic spices like curry powder, turmeric, and paprika are perfectly complemented by fresh ginger, garlic, and juicy tomatoes, creating a warm and fragrant curry base. Ready in just 50 minutes, it’s a satisfying and versatile meal that pairs beautifully with rice, chapati, or a crisp green salad. Finish with a sprinkle of fresh cilantro for a burst of color and freshness. Whether you’re seeking a unique vegetarian dish or a flavorful twist on classic comfort food, these Ugandan Curried Potatoes are sure to impress! Perfect for weeknight dinners or sharing at your next gathering.
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Recipe Information
Ingredients
- 6 medium (about 1.5 lbs) potatoes
- 1 large onion
- 3 garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 medium tomatoes
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 0.5 teaspoon chili powder
- 2 tablespoons vegetable oil
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon (adjust to taste) salt
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
Peel the potatoes and cut them into large cubes of about 1 to 1.5 inches. Rinse thoroughly under cold water and set aside.
Dice the onion, mince the garlic, and grate the ginger. Chop the tomatoes into small pieces.
Heat the vegetable oil in a large, deep skillet or pot over medium heat.
Add the diced onion to the skillet and sauté for about 3-4 minutes until soft and translucent.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until the tomatoes break down into a thick mixture.
Stir in the curry powder, paprika, turmeric, coriander, and chili powder, and cook for 1 minute to toast and bloom the spices.
Pour in the coconut milk and water. Stir to combine, then bring the mixture to a gentle simmer.
Add the potato cubes and salt to the skillet. Stir until the potatoes are well coated in the curry sauce.
Cover the skillet with a lid and let the potatoes simmer over medium-low heat for 25-30 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened. Add a splash of water if the sauce becomes too thick before the potatoes are fully cooked.
Taste and adjust the seasoning with more salt if needed.
Garnish with chopped fresh cilantro before serving, if desired.
Serve the Ugandan Curried Potatoes hot as a standalone dish or alongside rice, chapati, or a fresh green salad.
Nutrition Facts
Calories |
4288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4221 mg | 184% | |
| Total Carbohydrate | 923.8 g | 336% | |
| Dietary Fiber | 98.6 g | 352% | |
| Total Sugars | 81.4 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 23167 mg | 493% | |
*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.
