Curried Potatoes

Transform your weeknight dinners with this comforting and flavorful Curried Potatoes recipe! Tender potato cubes are simmered in a rich, velvety sauce made with aromatic spices, creamy coconut milk, and a touch of tangy diced tomatoes. Infused with the bold flavors of curry powder, cumin, turmeric, and coriander, this one-pot dish is an easy way to bring the vibrant tastes of Indian-inspired cuisine to your table. Ready in just 50 minutes, this vegan and gluten-free curry is perfect for serving alongside steamed basmati rice, warm naan, or your favorite flatbread. Garnished with a sprinkle of fresh cilantro, it’s the ultimate crowd-pleasing meal that combines simplicity and boldness in every bite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium (about 600g) potatoes
• 2 tablespoons vegetable oil
• 1 medium (finely chopped) onion
• 3 cloves (minced) garlic
• 1 tablespoon (grated) fresh ginger
• 1.5 tablespoons curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 cup canned diced tomatoes
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons (chopped, for garnish) fresh cilantro

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Rinse them under cold water and set aside.

Step 2

Heat the vegetable oil in a large pan or skillet over medium heat.

Step 3

Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger. Cook for another 1 minute until fragrant.

Step 5

Add the curry powder, ground cumin, ground turmeric, and ground coriander to the pan. Stir continuously for 30 seconds to toast the spices and enhance their flavor.

Step 6

Add the diced tomatoes to the pan and stir well to incorporate the spices. Let it simmer for 2 minutes.

Step 7

Pour in the coconut milk and vegetable broth. Stir to combine all the ingredients into a smooth curry base.

Step 8

Add the diced potatoes to the pan, ensuring they are fully submerged in the curry sauce.

Step 9

Season with salt and black pepper. Mix gently to coat the potatoes in the sauce.

Step 10

Bring the mixture to a gentle simmer over medium heat. Cover the pan with a lid and reduce the heat to low.

Step 11

Cook for 20-25 minutes, stirring occasionally, or until the potatoes are tender and can be easily pierced with a fork.

Step 12

Taste the curry and adjust the seasoning with additional salt or pepper if needed.

Step 13

Turn off the heat and let the curry rest for 5 minutes before serving.

Step 14

Garnish with fresh chopped cilantro and serve hot with rice, naan, or flatbread.

Nutrition Facts

Serving size	(3340.2g)

Amount per serving	% Daily Value*
Calories	2842.1

Total Fat 40.4g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 19.6g
Cholesterol 4.8mg	0%
Sodium 6585.6mg	0%
Total Carbohydrate 573.9g	0%
Dietary Fiber 64.3g	0%
Total Sugars 63.0g
Protein 70.0g	0%

Vitamin D 0IU	0%
Calcium 575.5mg	0%
Iron 38.9mg	0%
Potassium 14399.1mg	0%

*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.

Source of Calories

Fat: 12.4%

Protein: 9.5%

Carbs: 78.1%