Potato Curry
A flavorful and comforting potato curry made with aromatic spices, creamy coconut milk, and tender potatoes, perfect for any meal.
Ingredients
- 4 large potatoes peeled and diced
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon red chili powder adjust to taste
- 1 teaspoon garam masala
- 1 can 14 oz/400 ml coconut milk
- 1 cup 240 ml vegetable broth
- 1 medium tomato diced
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro for garnish
- Optional: 1-2 green chilies sliced (for added heat)
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into small cubes. Set aside.
- Sauté the Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
- Add the Spices: Stir in the ground cumin, ground coriander, turmeric, red chili powder, and garam masala. Cook for 1 minute, stirring constantly to combine the spices with the onion mixture.
- Add the Potatoes: Add the diced potatoes to the skillet and stir well to coat them with the spice mixture. Cook for 2-3 minutes, stirring occasionally.
- Add the Liquids: Pour in the coconut milk and vegetable broth. Stir well to combine. Add the diced tomato, salt, and black pepper. If using green chilies, add them now.
- Simmer the Curry: Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the curry simmer for 20-25 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent the potatoes from sticking to the bottom.
- Garnish and Serve: Taste and adjust the seasoning if needed. Garnish with chopped fresh cilantro. Serve the potato curry hot with steamed rice, naan, or roti.
Notes
- Ensure the potatoes are diced into uniform sizes for even cooking.
- You can adjust the spiciness by increasing or decreasing the amount of red chili powder and green chilies.
- For a creamier curry, use full-fat coconut milk. For a lighter version, use light coconut milk or a combination of coconut milk and water.