Potato curry

Ingrdients for 4 servings

  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced thinly
  • 2 cloves garlic, minced
  • 4 teaspoons curry powder
  • ½ teaspoon paprika
  • 1/2 teaspoon turmeric powder
  • ½ teaspoon black pepper
  • 2 lb potato, peeled and cubed (900 g)
  • 8 oz

    chickpeas, 1 can, drained (small)

  • Handful of chopped spinach
  • 1 cup

    vegetable broth (240 mL)

  • 1 tablespoon lemon juice
  • 8oz

    chopped tomatos, 1 can (small)

  • 8oz of

    coconut milk, 1 can (small)


  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, turmeric, salt, and black 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.
  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. Add spinach simmer for further 3 minutes. Can be served with boiled rice or naan bread.

2 thoughts on “Potato curry

  1. Thanks so much for this recipe! It’s the first time I’ve ever had homemade curry and it tasted just like a restaurant’s! I’m especially appreciative that it’s a very mild curry, because I unfortunately can’t handle spicy things!


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