Wednesday, February 1, 2023
HomeVegetarianPotato Curry - Connoisseurus Veg

Potato Curry – Connoisseurus Veg


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!

White wooden surface set with blue pot, bunch of cilantro, and bowl of Potato Curry.

I do not at all times make potatoes the primary course of my dinner, however once I do, I make completely sure that they are essentially the most scrumptious flavorful potatoes you may eat. However how do you try 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 contemplate essentially 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.

For those who 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 superb over basmati rice or with a facet of vegan naan.

Bounce to:

Elements You will Want

  • Vegetable oil. Nearly an impartial high-heat oil can be utilized. Coconut, canola, and avocado oil are all positive choices.
  • Onion.
  • Garlic.
  • Ginger.
  • Spices. We’re utilizing garam masala, floor cumin, turmeric, paprika, cumin seeds and mustard seeds. Sure, that is rather a lot, nevertheless it’s value it! It’s possible 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, strive an Indian market or on-line.
  • Potatoes. The recipe requires russet potatoes, and that is what works greatest, however crimson or Yukon gold potatoes could possibly be substituted in a pinch.
  • Vegetable broth.
  • Coconut milk. We’re utilizing full-fat coconut milk from a can. Gentle coconut milk ought to work, although your curry will not end up as creamy.
  • Canned diced tomatoes.
  • Chickpeas.
  • Frozen peas.
  • Salt & pepper.
  • Recent cilantro. Skip this in the event you’re not a fan of cilantro.

How It is Made

The next is an in depth photograph 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 things with the onion briefly, stirring the entire time. Watch out to not let something burn. Burnt spices will make your curry style bitter.
Onions, garlic, ginger, and spices cooking in a blue pot.
  • Stir within the potatoes and broth, elevate the warmth and convey 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 from time to time.

Tip: Make sure that to maintain the warmth low and carry on high of stirring your curry because it simmers. Scrape the underside of the pot along 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.
Pot of Potato Curry simmering on the stove.
  • Stir within the peas.
  • Take the pot off of warmth and season the curry with salt and pepper to style.
Pot of Potato Curry with peas simmering on the stove.
  • Serve your potato curry with a sprinkle of contemporary cilantro.
Bowl of Potato Curry with a blue pot in the background.

Leftovers & Storage

Leftover potato curry might 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.

Often Requested Questions

Is that this potato curry recipe gluten-free?

It’s!

Is that this curry spicy?

It is spicy within the sense that it is bought a number of intense flavors occurring, nevertheless it’s not scorching. Add some cayenne pepper if you would like your curry to have some warmth.

Extra Curries

Like this recipe? In that case, please cease again and go away me a overview and score beneath in the event you strive it! Additionally be sure you comply with me on Fb, Pinterest or Instagram, or subscribe to my publication for extra recipes like this one!

Bowl of Potato Curry with fresh cilantro on top.

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!

Elements

  • 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
  • Recent cilantro,
    for topping, elective

Directions

  1. Coat the underside of a big pot with the oil and place it over medium warmth.

  2. As soon as the oil is scorching, add the onion. Sweat the onion for about 5 minutes, stirring often, till it begins to melt.

  3. 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 consistently to forestall burning.

  4. Stir within the potatoes and broth. Elevate the warmth and convey the liquid to a boil.

  5. 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 from time to time and provides it a stir. (Observe 1)

  6. 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.

  7. Stir within the peas and take away the pot from warmth.

  8. Season the curry with salt and pepper to style. Serve with contemporary cilantro.

Recipe Notes

  1. Make sure that to scrape the underside of the pot along with your spoon each time you stir it. The potatoes can simply settle to the underside and burn.
  2. This recipe makes about 6 cups of curry.

Diet Info

Potato Curry

Quantity Per Serving (1.5 cups)

Energy 576
Energy from Fats 208

% Day by 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%

* % Day by day Values are based mostly on a 2000 calorie weight loss plan.



RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments