One-Pot Potato Curry

I’m so excited to share my latest culinary adventure – one-pot potato curry! 

Between the tender potatoes, crisp peas, and hearty chickpeas, this dish is warm, comforting, and absolutely bursting with flavor.

You’ll love the sauce, which is infused with fragrant cumin, ginger, garam masala, and more. 

Meanwhile, coconut milk adds a luxurious creaminess that takes this vegetarian curry to a new level of deliciousness.

Why You’ll Love This Potato Curry

Warm & Comforting Flavors: This curry combines tender potatoes with a blend of spices, creating a cozy, aromatic dish that everyone will love.

Hearty & Satisfying: Packed with filling ingredients, potato curry is a satisfying meal on its own. But it’s extra delicious with rice or naan bread!

Easy Preparation: The recipe is easy to follow and made with minimal prep, so it’s ideal for beginners and experienced cooks alike.

Vegan & Versatile: Naturally plant-based, potato curry is a flavorful, versatile option that can be easily customized with your favorite veggies or protein!

Ingredients

• Potatoes: Use Yukon Gold or Russets for the best texture.

• Ghee (or Vegetable Oil): Provides a rich foundation for sautéing the spices and aromatics, enhancing the depth and richness of the overall dish.

• Aromatics: You’ll need onion, garlic, ginger, and green chilies. They infuse the dish with a savory, slightly spicy warmth.

• Spices: Stir garam masala, cumin, mustard seeds, turmeric, coriander, and Kashmiri red chili powder into the hot oil. It helps release the oils and make them more flavorful.

• Tomatoes: Fresh and juicy, tomatoes break down to create a tangy, slightly sweet sauce.

• Vegetable broth: To help cook the potatoes.

• Coconut Milk: Adds creaminess and a subtle sweetness that mellows the spices while enriching the sauce’s texture.

• Chickpeas & Frozen Peas: Provide protein and a pop of color, adding texture and heartiness to the dish.

• Fresh Cilantro: Brightens the curry with its fresh, citrusy notes and adds a vibrant green garnish for visual appeal.

How to Make Potato Curry

This dish is a celebration of aromatic Indian spices, tender spuds, and rich, creamy sauce.

It’s a satisfying, wholesome meal that’s both nourishing and indulgent.

Here’s how to make it:

1. SCRUB the potatoes clean, peel, and cut into 1-inch cubes. Set aside.

2. WARM the ghee in a large pot over medium heat. Add the onions and cook for 3-5 minutes until soft, stirring often.

3. STIR in the garlic, ginger, peppers, and spices, cooking for 1-2 minutes until fragrant. Add the diced tomatoes and potatoes. Mix well.

4. POUR in the broth, bring to a boil, then reduce heat. Cover and simmer for 15-20 minutes.

5. ADD the coconut milk, peas, and chickpeas. Simmer uncovered for 5-10 minutes.

6. SEASON with salt and pepper. Serve hot with cilantro, rice, and naan. Enjoy!

Tips For the Best Potato Curry

I adore potato curry. Not only is it hearty and flavorful, it’s also ideal for anyone who can’t eat meat.

And the addition of chickpeas makes it even more wholesome.

Check out these tips, then let’s get to it!

• Prep in advance. Chop, dice, mince, and scale out everything before you begin. That way, you can easily add them to the pot. This is especially important for the spices, as they can burn if left too long.

• Adjust the spice. Add more or omit the chili powder according to your desired level of spiciness. For a milder curry, reduce or omit the green chili peppers, too.

• Texture control. Be gentle when stirring the potatoes to prevent them from breaking down and becoming mushy. This helps maintain a nice texture contrast.

• Coconut milk. Use full-fat coconut milk for a richer and creamier curry. Or opt for low-fat coconut milk for a lighter version.

• Add-ins. To boost the curry’s variety and nutrients, add bell peppers, carrots, or zucchini. For added protein, consider including tofu or chicken.

• Spice swap. If you can’t find Kashmiri red chili powder, use regular chili powder, paprika, or ancho chili powder instead.

• Serving suggestions. Serve the potato curry with steaming basmati rice, naan bread, or roti for a complete and satisfying meal. Or pair it with raita (a yogurt side dish) to cool the spiciness.

How to Store

Once you try this one-pot potato curry, it’ll become a regular in your dinner rotation.

It’s easy to make, packed with incredible flavors, and perfect for those nights when you want something hearty and wholesome.

Better still, it stores well!

To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.

To Reheat: Warm the curry in a microwave-safe dish, stirring occasionally. Alternatively, gently heat it on the stovetop over medium-low heat. If the curry seems too thick, add water or coconut milk.

More Hearty Curries You Have to Try

Coconut Shrimp Curry
Curry Chicken Salad
Indian Chicken Curry
Coconut Chicken Curry