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96% would make again

Easy-Peasy Potato Curry

Tasty Team

Ingredients

for 4 servings

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 teaspoons curry powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon cayenne
  • 2 teaspoons cumin powder
  • ½ teaspoon allspice
  • 2 teaspoons fresh ginger, minced
  • ½ teaspoon black pepper
  • 2 lb potato (905 g), peeled and cubed
  • 15 oz chickpeas (425 g), 1 can, drained
  • 1 cup vegetable broth (240 mL)
  • 1 tablespoon lemon juice
  • 14 oz diced tomato (395 g), 1 can
  • 14 oz coconut milk (415 mL), 1 can
  • rice, cooked, for serving
  • naan bread, for serving
  • fresh cilantro, chopped, for garnish

Nutrition Info

  • Calories 894
  • Fat 46g
  • Carbs 104g
  • Fiber 17g
  • Sugar 17g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
  9. Enjoy!

Ingredients

for 4 servings

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 teaspoons curry powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon cayenne
  • 2 teaspoons cumin powder
  • ½ teaspoon allspice
  • 2 teaspoons fresh ginger, minced
  • ½ teaspoon black pepper
  • 2 lb potato (905 g), peeled and cubed
  • 15 oz chickpeas (425 g), 1 can, drained
  • 1 cup vegetable broth (240 mL)
  • 1 tablespoon lemon juice
  • 14 oz diced tomato (395 g), 1 can
  • 14 oz coconut milk (415 mL), 1 can
  • rice, cooked, for serving
  • naan bread, for serving
  • fresh cilantro, chopped, for garnish

Nutrition Info

  • Calories 894
  • Fat 46g
  • Carbs 104g
  • Fiber 17g
  • Sugar 17g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
  9. Enjoy!

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