If you are looking for a simple dish with minimal ingredients, is flavorful, and comforting, then this is it! This simple potato curry is rich in flavor and comes together with very simple ingredients – many of which are sitting in your pantry!
Potatoes are one of our household staples – not only can they work wonderfully in soup, they can be a filling in enchiladas, used in potato spinach roll appetizers, and even made into potato cakes. Our kids love them and they are wonderful for you – full of fiber, vitamins B6 and C, iron and potassium.
It’s always best to use local, organic potatoes – thankfully they are inexpensive at the farmers market. Our local CSA has local, organic Russet potatoes for $1 per lb, and Yukon Gold potatoes for $1.50 lb – a very economical choice for filling up the pantry for less.
Curry can take on so many forms – thankfully this curry is rather simple! It combines basic ingredients like chili powder, cumin, salt and pepper with diced potatoes, coriander and garlic paste to make a thick, flavorful meal that’s wonderful on top of rice or eaten with homemade naan.
When cooking this curry:
- Begin by drizzling a bit of oil in the skillet, and adding your garlic paste and spices. Meld those flavors together before adding the potatoes and water – as the potatoes cook, they will soak in the spices and give the dish an incredibly deep, rich flavor.
- Dice the potatoes very small. By dicing them small and cooking on low/medium, they’ll break down quicker and soak up more of the spices. As they break down, the starches will thicken up the sauce and make the perfect consistency to serve atop rice.
- Aim for one medium potato per person served – five medium potatoes will provide enough to serve 4, possibly 5.
- Cilantro gives this dish a unique flavor – instead of chopping, throw the entire bunch in the food processor to chop – add the cilantro at the end to give it a last-minute burst of flavor.
The recipe below can be easily doubled to feed 6-8 people – or, scaled back to feed just 2 or 3. It’s really quite versatile.
A rich and flavorful potato curry that comes together with simple ingredients.
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp garlic paste
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt, or more to taste
- 1/8 tsp ground pepper
- 5 medium Yukon Gold potatoes, peeled and finely diced
- 2 1/2 - 3 C. water
- 1 small bunch cilantro, chopped
Instructions
- In a medium skillet, add oil, garlic paste, spices and diced potatoes and saute for 1-2 minutes.
- Pour in enough water to submerge the potatoes, and simmer on low/medium for 20-25 minutes or until the potatoes are cooked. The potatoes should be soft and curry thickened. Feel free to add any additional water as needed.
- Add the cilantro and continue to simmer on low/medium for an additional 2 minutes until all of the flavors develop. Season with additional salt/pepper, as needed. Serve atop rice or with fresh naan.
Do you have a favorite curry recipe?
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