Healthy Potato Curry
A flavorful and healthy potato curry made with simple ingredients and aromatic spices.
Equipment
- 1 Large pot or Dutch oven For cooking the curry
- 1 Cutting board For chopping vegetables
Ingredients
Curry Ingredients
- 1 tbsp Olive Oil For sauteing
- 1 medium Onion Yellow or white
- 2 cloves Garlic Fresh
- 1 inch Ginger Fresh
- 1 tsp Turmeric Powder Adds color and flavor
- 1 tsp Cumin Powder Adds warmth
- 0.5 tsp Coriander Powder Adds citrusy notes
- 0.25 tsp Cayenne Pepper For heat
- 14.5 oz Diced Tomatoes Canned
- 13.5 oz Coconut Milk Full-fat or light
- 1 cup Vegetable Broth Low sodium
- 1.5 lb Potatoes Yukon Gold or red potatoes
- 1 cup Frozen Peas Added at the end
- Salt and Pepper To taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
- Stir in turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
- Add diced tomatoes, coconut milk, vegetable broth, and potatoes. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Stir in frozen peas and cook for 2-3 minutes, until heated through.
- Serve hot over rice or with naan bread. Garnish with fresh cilantro, if desired.
Notes
For a creamier curry, use full-fat coconut milk. Adjust the amount of cayenne pepper to your preferred level of spiciness. You can add other vegetables, such as cauliflower or spinach.