Description
A comforting and flavorful potato curry that’s simple to make and perfect for any occasion.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 medium tomatoes, diced
- 2 tablespoons curry powder
- 1 can (400ml) coconut milk
- 1 cup spinach or peas (fresh or frozen)
- Salt and pepper to taste
- 2 tablespoons oil for sautéing
Instructions
- Prep the Veggies: Peel and dice the potatoes. Chop the onion, and mince the garlic and ginger.
- Sauté Aromatics: In a large pot, heat oil over medium heat. Toss in the onions and cook until soft. Add the garlic and ginger, cooking until fragrant.
- Add the Spice: Sprinkle in the curry powder and stir for a minute.
- Cook the Potatoes: Toss in the potatoes and mix well. Cook for 2-3 minutes.
- Introduce the Tomatoes: Add the tomatoes and simmer for a few minutes until soft.
- Pour in Coconut Milk: Add the coconut milk and stir, bringing it to a gentle simmer.
- Simmer Away: Cover and cook for 15-20 minutes until the potatoes are tender, adding water or broth if needed.
- Final Touch: Stir in spinach or peas and cook for another 2-3 minutes.
- Season: Taste and season with salt and pepper.
Notes
Use fresh spices for the best flavor. Adjust spice levels to your preference. This dish tastes even better if made ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg