Vegetarian Potato Curry
A cozy, spiced vegetarian potato curry with creamy coconut-tomato sauce and tender potatoes.
Servings: 4 servings
Calories: 250kcal
Ingredients
- 700 g potatoes about 4 medium
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 large onion 150g
- 3 garlic cloves 10g
- 1 tbsp grated ginger 15g
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 400 g canned tomatoes
- 200 ml coconut milk
- 1-1.5 tsp salt
- Fresh cilantro 10g
Instructions
- Parboil potatoes until just tender, drain, and set aside to retain shape.
- Bloom mustard seeds and cumin in hot oil until fragrant and popping.
- Sauté onions to deep golden, add garlic and ginger until aromatic.
- Add ground spices and cook briefly to remove raw edge and build aroma.
- Stir in tomatoes and simmer until oil separates and sauce thickens slightly.
- Add potatoes and coconut milk, simmer gently so potatoes soak up the sauce.
- Finish with garam masala and cilantro, adjust salt, then serve hot.