Potato Vegetable Curry Recipe Easy and Delicious Ideas

There’s something incredibly comforting and satisfying about a warm bowl of potato vegetable curry. This dish combines the earthy goodness of potatoes with a medley of fresh vegetables, all simmered in a fragrant, spiced tomato and coconut milk gravy.

Whether you’re a seasoned curry lover or new to making Indian-inspired dishes, this recipe is approachable and packed with flavor. It’s perfect for a cozy weeknight dinner or a meal prep option that tastes even better the next day.

Using simple pantry staples and fresh produce, this curry comes together quickly without compromising on taste. The blend of spices enhances the natural sweetness of the vegetables, making every spoonful a delightful experience.

Plus, it’s naturally vegan and gluten-free, catering to a wide range of dietary preferences. Ready to bring some warmth and spice into your kitchen?

Let’s dive into this delicious potato vegetable curry recipe!

Why You’ll Love This Recipe

This potato vegetable curry is a wonderful blend of flavors and textures that make it a crowd-pleaser. It’s hearty enough to satisfy your hunger but light enough to feel nourishing and wholesome.

The recipe is very versatile, allowing you to customize it with your favorite vegetables or whatever you have on hand.

Another reason to love it: it’s budget-friendly and uses ingredients that are easy to find in most grocery stores. Plus, it’s a one-pot meal, making cleanup a breeze.

If you enjoy recipes like this, you might also want to check out our A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration.

Ingredients

• 4 medium potatoes, peeled and diced
• 1 cup carrots, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, chopped
• 1 cup coconut milk
• 2 tbsp vegetable oil or any neutral oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro, chopped for garnish
• Water as needed

Equipment

• Large heavy-bottomed pan or skillet
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Grater for ginger
• Serving bowl

Instructions

1. Prepare the vegetables: Peel and dice the potatoes into bite-sized cubes. Slice the carrots and trim the green beans. Set aside.
2. Heat the oil: In a large pan over medium heat, add the vegetable oil. Once hot, add the cumin seeds and let them sizzle for 20 seconds until fragrant.
3. Sauté aromatics: Add the chopped onions and sauté until translucent and slightly golden, about 5-7 minutes. Then add the minced garlic and grated ginger, cooking for another 1-2 minutes.
4. Add spices: Stir in the turmeric, coriander powder, red chili powder, and salt. Cook the spices for a minute to release their flavors, stirring continuously to avoid burning.
5. Cook tomatoes: Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture, about 5 minutes.
6. Add potatoes and vegetables: Toss in the diced potatoes, carrots, and green beans. Stir well to coat the vegetables with the spice mixture.
7. Add liquid: Pour in the coconut milk along with 1 cup of water. Mix everything well to combine.
8. Simmer: Bring the curry to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes and vegetables are tender. Stir occasionally to prevent sticking.
9. Finish with garam masala: Once the vegetables are cooked through, sprinkle the garam masala over the curry and stir to combine. Cook for an additional 2 minutes.
10. Garnish and serve: Turn off the heat and garnish with fresh chopped cilantro. Serve hot with rice, naan, or your favorite flatbread.

Tips & Variations

For a richer flavor, you can roast the potatoes before adding them to the curry. This adds a lovely texture and depth.

If you want to add more vegetables, bell peppers, peas, or cauliflower work wonderfully in this curry. Feel free to experiment with the spice levels by adjusting the red chili powder or adding a pinch of our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

For a creamier curry, substitute half of the water with coconut cream. If you prefer a thinner curry, add more water as needed.

This recipe is also great for meal prepping and reheats beautifully.

Nutrition Facts

Serving Suggestions

This potato vegetable curry pairs beautifully with steamed basmati rice or fragrant jasmine rice. If you want a low-carb option, cauliflower rice is an excellent alternative.

Warm, fluffy naan or roti also make great accompaniments to scoop up the curry.

For a complete meal, consider serving it with a cooling cucumber raita or a simple green salad. If you love exploring vegetarian dishes, you might enjoy our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or our Best Vegetarian Recipes No Dairy for Delicious Meals.

Conclusion

Making a hearty, flavorful potato vegetable curry at home is easier than you might think. With simple ingredients and straightforward steps, you can create a delicious dish that’s perfect for any occasion.

This curry is not only comforting and nutritious but also highly adaptable to suit your taste and pantry supplies.

Whether you’re cooking for yourself, your family, or guests, this recipe is sure to become a favorite. It offers warmth, spice, and a touch of creaminess that makes every bite memorable.

Don’t forget to explore more tasty vegetarian options like our Cheap Vegetarian Recipes For Families Everyone Will Love for more inspiration. Happy cooking!

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