Potato Curry

Savor the warmth and richness of Indian cuisine with this spicy potato curry recipe!

Bursting with aromatic spices, tender potatoes, and creamy coconut milk, this vegan curry is a comforting and flavorful dish that’s perfect for any day of the week.

Whether served over steamed rice or accompanied by warm naan bread, this potato curry is sure to tantalize your taste buds and satisfy your cravings for a hearty meal.

Let’s dive into the recipe and learn how to make this irresistible dish that’s bound to become a favorite in your culinary repertoire.

Potato Curry
Photo by Ravsky from Getty Images via canva pro


  • 4 medium potatoes, peeled and diced
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) coconut milk
  • 1 cup vegetable broth or water
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Cooked rice or naan bread for serving


  1. Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger to the skillet, and cook for an additional 1-2 minutes, stirring constantly, until fragrant.
  3. Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper to the skillet. Stir well to coat the onions with the spices, and cook for another minute to toast the spices.
  4. Pour the diced tomatoes (with their juices) into the skillet, and stir to combine with the onion and spice mixture. Cook for 3-4 minutes, allowing the tomatoes to break down and the flavors to meld.
  5. Add the diced potatoes to the skillet, and stir to coat them with the tomato and spice mixture.
  6. Pour in the coconut milk and vegetable broth or water, and stir well to combine. Bring the mixture to a simmer.
  7. Reduce the heat to low, cover the skillet, and let the curry simmer for 20-25 minutes, or until the potatoes are tender and cooked through.
  8. Once the potatoes are cooked to your desired tenderness, season the curry with salt and pepper to taste. Adjust the seasoning if needed.
  9. Remove the skillet from heat. Taste and adjust the seasoning, if needed.
  10. Serve the spicy potato curry hot, garnished with fresh cilantro leaves if desired, alongside cooked rice or naan bread.
See also  Chicken Tortilla Soup

Why You’ll Love This Recipe:

  1. Hearty and Satisfying: The combination of tender potatoes and creamy coconut milk creates a hearty and satisfying curry that’s perfect for cozy nights in.
  2. Bold and Spicy: With a blend of aromatic spices and cayenne pepper, this potato curry packs a flavorful punch that’s sure to wake up your taste buds.
  3. Vegan and Nutritious: Packed with fiber, vitamins, and minerals, this vegan curry is a nutritious and wholesome meal option that’s suitable for plant-based diets.
  4. Easy to Make: With simple ingredients and straightforward instructions, this potato curry comes together quickly and easily, making it perfect for busy weeknights or lazy weekends.

Spicy potato curry is a delicious and comforting dish that’s perfect for anyone looking to enjoy the bold flavors of Indian cuisine.

With its creamy texture and aromatic spices, it’s sure to become a favorite in your recipe collection.

So why not give this flavorful potato curry recipe a try and enjoy a taste of India in the comfort of your own home?