Potato Curry

5 from 3 votes

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This aromatic vegan potato curry can be the main course or added to an Indian-inspired menu.

Potato Curry in red bowl on table.

This easy coconut-milk-based potato curry recipe can be served as a side dish, a main course, or as part of an Indian-inspired spread. Potatoes are a common ingredient in Indian curries, but here they are the star.

This curry has a moderate level of heat and spice, though it will ultimately depend on your spice blend and how much you add. This is not only a vegetarian recipe but also vegan, with so much flavor you’ll have to keep that spoon dipping back into the bowl rhythmically to satisfy what becomes an immediate craving.

Consider serving potato curry with Rice Pilaf, Sautéed Green Beans, or Butter Chicken.

Potato Curry topped with spinach in a red bowl.

Ingredients

  • Canola or vegetable oil – For cooking.
  • Red onion – Red onions have a mild and sweet flavor. 
  • Fennel seeds – Offer a sweet licorice flavor.
  • Garam masala – Northern Indian spice blend with warm, fragrant, spicy layers of flavor.
  • Red pepper flakes – For spiciness. You can also use cayenne pepper.
  • Fresh ginger – Fresh ginger offers spicy and warm flavors.
  • Jalapeño pepper – For an earthy spiciness.
  • Salt and pepper – Because: always.
  • Unsweetened coconut milk – Make sure to buy unsweetened coconut milk, not sweetened coconut cream or milk. I used regular full-fat coconut milk, which has a fuller flavor, but you can use light coconut milk if you prefer.
  • Turmeric – For savory notes.
  • Potatoes – I’ve used Yukon gold and russet potatoes in this curry recipe.
  • Fresh cilantro leaves – For a pop of freshness.
  • Baby spinach leaves – For a topping and to add some brightness.

Variations

  • If you prefer to swap around the spices, feel free. You could use a premade curry powder instead of the garam masala, which is another commonly used, commercially available Indian blend. Adding another teaspoon of cumin also bumps up the smoky flavor nicely. Season to taste!
  • Add 1 teaspoon minced garlic as the onions cook.
  • Add 1 to 2 cups diced plum tomatoes while the potatoes cook.
  • Add 1 to 2 cups drained rinsed cooked chickpeas while the potatoes cook.

How to Make Potato Curry

  1. Cook the onions: In a large pot, heat the oil over medium heat and cook the onions until tender and slightly golden.
Diced red onions in a skillet.
  1. Add the spices: Add the fennel seeds, garam masala, red pepper flakes, ginger, and jalapeño pepper.
Wooden spoon stirring diced red onions and spices.
  1. Add the remaining ingredients: Add the coconut milk. Add salt, pepper, turmeric, and potatoes and bring to a simmer covered for about 12 minutes. The potatoes should be fork-tender.
Stirring coconut milk and cubed potatoes into curry on stove.
  1. Finish and serve: Stir in the cilantro and serve hot in bowls. Add a handful of the dressed spinach to each bowl if desired.
Woman adding spinach to a bowl of Potato Curry.

Storage

Store potato curry in an airtight container in the refrigerator for up to a week. You can reheat it in the microwave in 30-second bursts until warm or on the stovetop in a pot over low heat.

What to Serve With Potato Curry

Spoon filled with potato curry over red bowl on table.

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5 from 3 votes

Potato Curry

This aromatic vegan potato curry can be the main course or added to an Indian-inspired menu.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 People
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Ingredients 

  • 2 tablespoons canola or vegetable oil
  • 1 red onion (diced)
  • ½ teaspoon fennel seeds
  • 1 teaspoon garam masala
  • ½ teaspoon red pepper flakes
  • 1 tablespoon chopped fresh ginger
  • 1 large jalapeño chili (stemmed, seeded, and chopped)
  • 1 teaspoon kosher salt
  • 1 can unsweetened coconut milk
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon turmeric
  • 1 ½ pounds Idaho russet potatoes (peeled and cut into 1/2-inch cubes)
  • ¼ cup roughly chopped fresh cilantro leaves
  • 1 cup baby spinach leaves (tossed with a bit of olive oil; optional)

Instructions 

  • In a large pot, heat the oil over medium heat. Add the onions and sauté until they are tender and slightly golden. Add the fennel seeds, garam masala, red pepper flakes, ginger, and serrano pepper, and stir for 30 to 60 seconds until you can smell the spices.
  • Add the coconut milk, salt, pepper, and turmeric. Bring to a simmer, then stir in the potatoes.
  • Partially cover the pot, then adjust the heat so the liquid is simmering and simmer, stirring occasionally for about 12 minutes, until the potatoes are tender.
  • Stir in the cilantro and serve hot in bowls. Add a handful of the dressed spinach to each bowl if desired.

Notes

Variations
  • Swap around the spices. You could use a premade curry powder instead of garam masala. Adding another teaspoon of cumin also bumps up the smoky flavor nicely. Season to taste!
  • Add 1 teaspoon minced garlic as the onions cook.
  • Add 1 to 2 cups diced plum tomatoes while the potatoes cook.
  • Add 1 to 2 cups drained rinsed cooked chickpeas while the potatoes cook.
Leftovers: Store potato curry in an airtight container in the refrigerator for up to a week. You can reheat it in the microwave in 30-second bursts until warm or on the stovetop in a pot over low heat.

Nutrition

Calories: 446kcal, Carbohydrates: 40g, Protein: 7g, Fat: 31g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 617mg, Potassium: 1091mg, Fiber: 6g, Sugar: 6g, Vitamin A: 887IU, Vitamin C: 21mg, Calcium: 59mg, Iron: 4mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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1 Comment

  1. Jud Barish says:

    Initially, I threw the recipe away because it was not as good as another curried potato recipe that I make. After I had eaten my initial serving, I put some bland steamed cauliflower in it to broaden it nutritionally. After about the third day when the flavors had fully matured, this went from a better-than-average dish to exceptional. I went and dug the recipe out of my outside trashcan because I couldn’t remember the name of the website I got it from and I couldn’t find it again by searching curry potato on the web. Good job, Katie.