Description
Hearty Potato Curry with tender potatoes, creamy coconut milk, warm Indian spices, chickpeas, and peas. Perfect served with rice and naan for a comforting meal.
Ingredients
- 2 1/2–3 Yukon Gold or Russet potatoes
- 2 tbsp ghee or vegetable oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 inch piece ginger, peeled and grated
- 1–2 green chili peppers, sliced (optional)
- 2 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp Kashmiri red chili powder
- 2–3 medium tomatoes, diced
- 1/2 cup vegetable broth
- 1 (14 oz) can coconut milk
- 1/2 cup frozen peas
- 1 (15 oz) can chickpeas, drained and rinsed
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish
Instructions
- Scrub, peel, and cut potatoes into 1-inch cubes. Set aside.
- Warm ghee in a large heavy-bottomed pot over medium heat. Add onion and cook 3–5 minutes until soft.
- Add garlic, ginger, green chili, garam masala, cumin, mustard seeds, turmeric, coriander, and chili powder. Cook 1–2 minutes until fragrant.
- Add tomatoes and potatoes, mix well, then stir in vegetable broth and bring to a boil. Reduce heat, cover, and cook 15–20 minutes until potatoes are just tender.
- Remove lid, stir in coconut milk, peas, and chickpeas. Simmer uncovered 5–10 minutes until sauce thickens and potatoes are fork-tender.
- Season with salt and pepper to taste. Serve hot with fresh cilantro, rice, and naan.
Notes
- Prep ingredients in advance to make cooking smooth and prevent spices from burning.
- Stir potatoes gently to maintain texture and prevent them from breaking down.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Indian