Laurie's Potato Curry

Bursting with vibrant spices and creamy coconut goodness, Laurie’s Potato Curry is a comforting vegetarian dish that’s as easy to make as it is delicious. Tender, bite-sized potato cubes are simmered in a fragrant blend of mustard seeds, cumin seeds, turmeric, and chili powder, then enveloped in a rich tomato and coconut milk sauce. With just 15 minutes of prep time and a handful of pantry staples like onions, garlic, and fresh ginger, this one-pot wonder makes a quick and wholesome weeknight dinner. Perfectly seasoned and topped with fresh cilantro, it’s best served warm with steamed rice or naan to soak up every flavorful bite. Try Laurie’s Potato Curry for a satisfying, plant-based meal that’s loaded with bold flavors and irresistible aroma.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium (about 600g) Potatoes
• 1 large Onion
• 4 Garlic cloves
• 1 inch piece Fresh ginger
• 2 tablespoons Oil (vegetable or coconut)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Red chili powder
• 2 medium (chopped) Tomatoes
• 1 cup Coconut milk
• 0.5 cup Water
• 1 teaspoon (adjust to taste) Salt
• 2 tablespoons (chopped) Fresh cilantro (for garnish)

Directions

Step 1

Peel the potatoes and cut them into bite-sized cubes. Set aside in a bowl of water to prevent them from browning.

Step 2

Finely chop the onion, garlic, and ginger. Chop the tomatoes and prepare all spices so they are ready to use.

Step 3

Heat the oil in a large skillet or pot over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Let them sizzle for about 30 seconds until aromatic.

Step 4

Add the chopped onion to the pot and sauté for 5-7 minutes until golden brown.

Step 5

Add the garlic and ginger and cook for another minute until fragrant.

Step 6

Stir in the ground turmeric, ground coriander, ground cumin, and red chili powder. Cook the spices for about 30 seconds, stirring constantly.

Step 7

Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and form a thick sauce.

Step 8

Drain the potatoes and add them to the pot. Stir to coat them well in the spice mixture.

Step 9

Pour in the coconut milk and water, then stir to combine. Add the salt.

Step 10

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender and the curry has thickened.

Step 11

Taste and adjust seasoning if needed. Sprinkle with chopped fresh cilantro before serving.

Step 12

Serve hot with steamed rice, naan, or flatbread.

Nutrition Facts

Serving size	(3278.5g)

Amount per serving	% Daily Value*
Calories	2776.6

Total Fat 34.9g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2673.9mg	0%
Total Carbohydrate 571.8g	0%
Dietary Fiber 62.1g	0%
Total Sugars 61.8g
Protein 68.2g	0%

Vitamin D 0IU	0%
Calcium 553.5mg	0%
Iron 33.4mg	0%
Potassium 14259.8mg	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: 10.9%

Protein: 9.5%

Carbs: 79.6%