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Introducing my Potato Curry that is sure to impress! It is full of amazing flavours and so easy to make in one-pot in just 35 minutes. It’s the perfect comforting curry to warm you up during the colder months.

Potato Curry served on a plate.

Recipe Difficulty – Very Easy

Why this recipe works

Indian cuisine is one of my all-time favourites. I’m excited to bring this chickpea and potato curry to you! Not only is it absolutely delicious, it is so easy to make! It the perfect dinner for a busy weeknight.

This potato curry AKA aloo curry is naturally vegan. The chickpeas serve as the source of protein. That combined with the potatoes and spices make for a filling and delicious meal.

It’s the perfectly spiced dinner to share with friends and family.

Ingredients to make Potato Curry

Ingredients to make Potato Curry.
  1. Olive Oil – is used to fry up the onion and garlic.
  2. Onions – You could use white or yellow onion.
  3. Garlic Cloves – add that classic umami flavour underlying most savoury meals.
  4. Curry Powder – is a mixture of spices that help this chickpea potato curry shine.
  5. Cumin Powder – adds a bit more heat to this dish.
  6. Paprika – can be sweet or spicy.
  7. Ginger Root – is also a bit spicy and peppery.
  8. White Potatoes – are a waxy potato, which is great for curries.
  9. Can of Chickpeas – should be rinsed and drained before using.
  10. Vegetable Broth – adds depth of flavour to this curry.
  11. Can of Chopped Tomatoes – Make sure to use the juices as well!
  12. Can of Coconut Milk – You can use a can of full-fat coconut milk or light coconut milk, though the latter will lead to a less creamy sauce.
  13. Lemon Juice – adds the perfect bit of citrus flavour.
  14. Salt and Pepper – Salt brings out the other flavours while pepper adds a bit of spice.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Olive Oil – can be replaced with another neutral oil.
  • Spices – Feel free to add and adjust spices to your preferences. Some good choices are turmeric, mustard seeds, or garam masala.
  • White Potatoes – are my favourite to use, but you could also use yukon gold, red, or russet potatoes.
  • Coconut Milk – can be replaced with 200ml water and 200ml cream for this potato curry recipe.

Variations

  • Spicy – For a spicy potato curry, add in some cumin seeds, cayenne pepper, or red chili powder.
  • Deluxe – If you want to step this up a notch, add some peas and top with fresh cilantro. 
  • Kid friendly – Cut down the spices if your kids are sensitive to heat. Serve with some naan bread for them to dip in the vegan potato curry.

How to make Potato Curry

white onion, garlic and potatoes chopped on a wooden cutting board.

Step 1: Firstly, prepare your vegetables. Peel and chop the onions and mince the garlic. Peel the potatoes and cut them into cubes or bite-size pieces.

garlic, ginger and onion in a saucepot.

Step 2: Heat olive oil in a saucepot over medium-high heat. Add onions and cook for 3 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.

spices mixed with onions in a saucepot.

Step 3: Now, add curry powder, cumin powder, and paprika. Cook for 2 minutes.

potatoes, chickpeas, vegetable broth, chopped tomatoes, and coconut milk in a saucepot.

Step 4: Add potatoes, chickpeas, vegetable broth, chopped tomatoes, and coconut milk. Give it a good stir and simmer for 20 minutes or until the potatoes are tender.

Finally, stir in the lemon juice and remove the curry from the heat. Season to taste and serve while still warm.

Hint: Do a taste test or two while cooking and adjust spices to your palette.

Leftovers

Leftover potato and chickpea curry can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove. Add a bit of water or cream if you need to loosen the curry.

To Freeze: Freeze for up to 2 months in an airtight container. Thaw in the fridge and reheat in the microwave or on the stove. Add some water or cream if needed to loosen the curry.

Recipe FAQs

What can you serve with Potato Curry?

Potato curry is great served with basmati rice, Quinoa, naan bread, cucumber yoghurt sauce, or fried tofu or chicken.

Is potato curry good for a diet?

Yes! As with all things, portion is key, but potato curry is full of nutrient-rich ingredients that are great for you!

More Curry Recipes

potato curry (aloo curry) with fresh herbs on top.

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Rate it…

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5 from 4 votes

Potato Curry

This Easy Potato Curry is creamy, comforting, and filling, yet ready in under 35 minutes! Serve with rice or naan for the ultimate meal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
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Ingredients 

  • 2 tbsp olive oil
  • 2 small onions, diced
  • 3 cloves garlic, chopped
  • 3 tsp curry powder
  • tsp cumin powder
  • 1 tsp paprika
  • 2 tsp ginger root, finely chopped
  • 680 g white potatoes, peeled, cut into cubes
  • 400 g can chickpeas, rinsed and drained
  • 250 ml vegetable broth
  • 400 ml can chopped tomatoes, with juices
  • 400 ml can coconut milk
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Instructions 

  • Firstly, prepare your vegetables. Peel and chop the onions and mince the garlic. Peel the potatoes and cut them into cubes or bite-size pieces.
  • Heat olive oil in a saucepot over medium-high heat. Add onions and cook for 3 minutes. Add garlic and ginger and cook until fragrant, for 1 minute.
  • Now, add curry powder, cumin powder, and paprika. Cook for 2 minutes.
  • Add potatoes, chickpeas, vegetable broth, chopped tomatoes, and coconut milk. Give it a good stir and simmer for 20 minutes or until the potatoes are tender.
  • Finally, stir in the lemon juice and remove the curry from the heat. Season to taste and serve while still warm.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to 3 days. Reheat in a pot or pan over a low heat until piping hot or in the microwave. You may need to add some water or cream to loosen the sauce.
To Freeze: Freeze for up to 2 months in an airtight container. Thaw in the fridge and reheat in the microwave or on the stove. Add some water or cream if needed to loosen the curry.
Tip 1: Make sure potatoes are cut into even pieces to allow them to cook at the same rate.
Tip 2: If you love spicy dishes, then you could add in freshly chopped chilli or even chilli flakes to taste.
Tip 3: You can add other veg you have lying around in your fridge such as peppers, carrots, or peas.

Nutrition

Calories: 380kcal | Carbohydrates: 41g | Protein: 8g | Fat: 23g | Saturated Fat: 15g | Fiber: 9g | Sugar: 7g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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Recipe Rating




8 Comments

  1. 5 stars
    Totally delicious and easy to make curry using mostly store cupboard ingredients. I didn’t peel the potatoes to save time but the result was still great. Thank you James!

  2. 5 stars
    This is a really easy and straightforward recipe. I took a bit longer than the 10mins prep time, but that is because I’m slow and the phone kept interrupting me. Having made it once, I’d likely be a lot faster. I followed James’s suggestion in Tip 2 and added some chilli as I love spicy food and Tip 3 some peas. I’ve frozen the leftovers.
    I really enjoyed it and I think like a lot James’s recipes, it will be a regular dish in life.

  3. 5 stars
    Hi James

    I love your recipes and this one looks delicious, however I can’t eat chickpeas so I am a little bit restricted. Would there be a substitute I could use in this or any other recipe?

    Thank you

    1. Hey Jane 🙂 I would either substitute with a white bean like cannellini or something like that if you can tolerate those. If not you can always just leave the chickpeas out 🙂