Unforgettable Potato Curry

Indulge in the comforting flavors of the Unforgettable Potato Curry, a rich and creamy dish packed with warm spices and velvety coconut milk. Tender potatoes are simmered to perfection alongside aromatic cumin seeds, golden sautéed onions, and a fragrant blend of garlic, ginger, and tomatoes. This crowd-pleasing curry is elevated with the earthy heat of turmeric, coriander, and garam masala, balanced by the creamy sweetness of coconut milk. Ready in just 45 minutes, it’s a versatile recipe that pairs beautifully with steamed rice or warm flatbread, making it the ultimate vegan-friendly weeknight dinner. Garnished with fresh cilantro for a pop of color, this potato curry truly lives up to its name—unforgettable! Whether you're meal-prepping or cooking for family, this hearty and flavorful dish will leave everyone asking for seconds.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium potatoes
• 1 large onion
• 4 pieces garlic cloves
• 1 inch ginger
• 2 medium tomatoes
• 2 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons ground coriander
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 cup coconut milk
• 1 cup water
• 2 tablespoons fresh cilantro
• 1 teaspoon salt

Directions

Step 1

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

Step 2

Finely chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes into small pieces.

Step 3

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

Step 4

Add the chopped onion and sauté for 5–7 minutes until golden brown.

Step 5

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 6

Add the diced tomatoes and cook for 5–7 minutes, stirring occasionally, until they break down and form a thick paste.

Step 7

Stir in the turmeric powder, ground coriander, red chili powder, and salt. Cook for 1–2 minutes to toast the spices.

Step 8

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

Step 9

Pour in the coconut milk and water, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender.

Step 10

Once the potatoes are cooked, stir in the garam masala and adjust the seasoning with more salt if needed.

Step 11

Garnish with freshly chopped cilantro and serve the potato curry hot with rice or flatbread.

Nutrition Facts

Serving size	1797 grams (1797.0g)

Amount per serving	% Daily Value*
Calories	1281

Total Fat 32.80g	42%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 158mg	7%
Total Carbohydrate 232.60g	85%
Dietary Fiber 27.40g	98%
Total Sugars 42.60g
Protein 27.50g	55%

Vitamin D 0IU	0%
Calcium 319mg	25%
Iron 15mg	83%
Potassium 5675mg	121%

*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: 22.1%

Protein: 8.2%

Carbs: 69.7%