Tomato and Potato Curry

Warm, comforting, and bursting with bold flavors, this Tomato and Potato Curry is a must-try dish for lovers of hearty vegetarian meals. Featuring tender potatoes simmered in a rich, spiced tomato-based sauce infused with aromatic cumin, turmeric, and garam masala, this recipe strikes the perfect balance between simplicity and depth. Fresh ginger, garlic, and a hint of green chili lend a vibrant kick, while a garnish of chopped cilantro brightens the final dish. Ready in just 45 minutes, this one-pot curry is ideal for busy weeknights or a cozy dinner when paired with basmati rice or warm flatbreads. Perfect for those seeking easy-to-make vegan curries, this recipe transforms everyday pantry staples into a flavorful feast.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium-sized potatoes
• 4 medium-sized tomatoes
• 1 medium-sized onion
• 1 inch, finely grated ginger
• 3 minced garlic cloves
• 1 finely chopped green chili
• 2 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon, or to taste salt
• 2 cups water
• 2 tablespoons, chopped cilantro

Directions

Step 1

Peel and dice the potatoes into bite-sized chunks. Set aside.

Step 2

Chop the tomatoes, onion, and green chili. Prepare the garlic and ginger by mincing and grating them, respectively.

Step 3

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

Step 4

Add cumin seeds to the hot oil and let them sizzle for 30 seconds until aromatic.

Step 5

Add the chopped onion and sauté for 4-5 minutes until softened and golden brown.

Step 6

Stir in the ginger, garlic, and green chili. Cook for 1-2 minutes until fragrant.

Step 7

Add the ground turmeric, ground coriander, ground cumin, garam masala, and red chili powder. Stir the spices well and cook for 1 minute.

Step 8

Add the chopped tomatoes and sprinkle with salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.

Step 9

Add the diced potatoes to the pan and stir to coat them in the tomato mixture.

Step 10

Pour in 2 cups of water and bring the mixture to a boil.

Step 11

Reduce the heat to low, cover the pan, and simmer for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.

Step 12

Adjust the seasoning with additional salt if necessary.

Step 13

Garnish with chopped cilantro and serve hot with rice or flatbread.

Nutrition Facts

Serving size	2011.1 grams (2011.1g)

Amount per serving	% Daily Value*
Calories	1226

Total Fat 33.00g	42%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 0.40g
Cholesterol 0mg	0%
Sodium 2501mg	109%
Total Carbohydrate 217.00g	79%
Dietary Fiber 29.40g	105%
Total Sugars 30.80g
Protein 29.00g	58%

Vitamin D 0IU	0%
Calcium 335mg	26%
Iron 17mg	92%
Potassium 6008mg	128%

*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: 23.2%

Protein: 9.1%

Carbs: 67.8%