This potato curry is made with Indian spices, chickpeas, juicy tomatoes, candy peas, and (in fact!) hearty potatoes in a wealthy and creamy sauce. It is scrumptious, comforting, and simple sufficient for a weeknight!

I do not at all times make potatoes the principle course of my dinner, however once I do, I make completely sure that they are probably the most scrumptious flavorful potatoes you may eat. However how do you do this?
Curry, child.
This potato curry is the right excuse to eat straight up carbs for dinner. Not solely is it loaded with what I think about probably the most satisfying and comforting meals on the planet (potatoes, duh), however these potatoes are smothered in creamy sauce and spices, with little bursts of sweetness from the addition of peas.
It is also very easy to make, and comes collectively in a single pot.
In case you insist on balancing issues out, add some protein to this meal. Serve it with some fried tofu or seitan. Or, if you wish to go the opposite route (much more carbs), this curry is great over basmati rice or with a aspect of vegan naan.
Bounce to:
Substances You may Want
- Vegetable oil. Nearly an impartial high-heat oil can be utilized. Coconut, canola, and avocado oil are all fantastic choices.
- Onion.
- Garlic.
- Ginger.
- Spices. We’re utilizing garam masala, floor cumin, turmeric, paprika, cumin seeds and mustard seeds. Sure, that is quite a bit, nevertheless it’s price it! Chances are you’ll have to search for the entire cumin and mustard seeds within the worldwide part of your grocery store. If you cannot discover them there, attempt an Indian market or on-line.
- Potatoes. The recipe requires russet potatoes, and that is what works finest, however purple or Yukon gold potatoes might be substituted in a pinch.
- Vegetable broth.
- Coconut milk. We’re utilizing full-fat coconut milk from a can. Mild coconut milk ought to work, although your curry will not end up as creamy.
- Canned diced tomatoes.
- Chickpeas.
- Frozen peas.
- Salt & pepper.
- Contemporary cilantro. Skip this in the event you’re not a fan of cilantro.
How It is Made
The next is an in depth picture tutorial on learn how to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!
- Warmth the oil in a big pot, then add diced onion. Sweat the onion within the oil for a couple of minutes, till it begins to melt and develop into translucent.
- Stir within the garlic, ginger and spices. Sauté all the pieces with the onion briefly, stirring the entire time. Watch out to not let something burn. Burnt spices will make your curry style bitter.

- Stir within the potatoes and broth, increase the warmth and produce the liquid to a boil. Decrease the warmth, cowl the pot, and let the combination simmer for a couple of minutes to start out softening the potatoes.
- Take the lid off of the pot and provides it a stir once in a while.
Tip: Make certain to maintain the warmth low and carry on prime of stirring your curry because it simmers. Scrape the underside of the pot together with your spoon to forestall any settled starch from scorching.
- After about quarter-hour, take the lid off of the pot and stir within the coconut milk, tomatoes, and chickpeas.
- Let the curry proceed to simmer with the lid off till the sauce thickens up and the potatoes are tender.

- Stir within the peas.
- Take the pot off of warmth and season the curry with salt and pepper to style.

- Serve your potato curry with a sprinkle of recent cilantro.

Leftovers & Storage
Leftover potato curry will be saved in an hermetic container within the fridge for about 3 days. The sauce might thicken throughout storage. Skinny it with a splash of water when reheating if wanted. I do not advocate freezing this dish.
Incessantly Requested Questions
It’s!
It is spicy within the sense that it is obtained a number of intense flavors happening, nevertheless it’s not scorching. Add some cayenne pepper if you would like your curry to have some warmth.
Extra Curries
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Potato Curry
This potato curry is made with Indian spices, chickpeas, juicy tomatoes, candy peas, and (in fact!) hearty potatoes in a wealthy and creamy sauce. It is scrumptious, comforting, and simple sufficient for a weeknight!
Substances
-
2
tablespoons
vegetable oil -
1
medium onion,
diced -
3
garlic cloves,
minced -
2
teaspoons
freshly grated ginger -
2
teaspoons
garam masala -
2
teaspoons
floor cumin -
1
teaspoon
floor turmeric -
1
teaspoon
candy paprika -
½
teaspoon
cumin seeds -
½
teaspoon
mustard seeds -
2 ½
kilos
russet potatoes,
scrubbed and lower into 1-inch items -
1
cup
vegetable broth -
1
cup
full-fat coconut milk -
1
(14 ounce or 400 gram) can
diced tomatoes -
1
(14 ounce or 400 gram) can
chickpeas,
drained and rinsed -
½
cup
frozen peas,
thawed -
Salt and pepper,
to style -
Contemporary cilantro,
for topping, non-compulsory
Directions
-
Coat the underside of a big pot with the oil and place it over medium warmth.
-
As soon as the oil is scorching, add the onion. Sweat the onion for about 5 minutes, stirring often, till it begins to melt.
-
Stir within the garlic, ginger, garam masala, floor cumin, turmeric, paprika, cumin seeds, and mustard seeds. Sauté the combination for about 1 minute, till it turns into very aromatic, stirring continually to forestall burning.
-
Stir within the potatoes and broth. Elevate the warmth and produce the liquid to a boil.
-
Decrease the warmth and canopy the pot. Let the combination simmer with the lid on for about quarter-hour, till the potatoes are tender however not falling aside. Take away the lid once in a while and provides it a stir. (Observe 1)
-
Take away the lid from the pot and stir within the coconut milk, tomatoes, and chickpeas. Let the combination proceed to simmer, uncovered, till the potatoes are very tender and the sauce is thick.
-
Stir within the peas and take away the pot from warmth.
-
Season the curry with salt and pepper to style. Serve with recent cilantro.
Recipe Notes
- Make certain to scrape the underside of the pot together with your spoon each time you stir it. The potatoes can simply settle to the underside and burn.
- This recipe makes about 6 cups of curry.
Vitamin Details
Potato Curry
Quantity Per Serving (1.5 cups)
Energy 576
Energy from Fats 208
% Every day Worth*
Fats 23.1g36%
Saturated Fats 14.3g72%
Sodium 511mg21%
Potassium 1785mg51%
Carbohydrates 81.8g27%
Fiber 15.7g63%
Sugar 10.5g12%
Protein 13.8g28%
Calcium 103mg10%
Iron 6mg33%
* % Every day Values are primarily based on a 2000 calorie weight-reduction plan.