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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.
Recipe Difficulty – Very Easy
Table of Contents
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
- Olive Oil – is used to fry up the onion and garlic.
- Onions – You could use white or yellow onion.
- Garlic Cloves – add that classic umami flavour underlying most savoury meals.
- Curry Powder – is a mixture of spices that help this chickpea potato curry shine.
- Cumin Powder – adds a bit more heat to this dish.
- Paprika – can be sweet or spicy.
- Ginger Root – is also a bit spicy and peppery.
- White Potatoes – are a waxy potato, which is great for curries.
- Can of Chickpeas – should be rinsed and drained before using.
- Vegetable Broth – adds depth of flavour to this curry.
- Can of Chopped Tomatoes – Make sure to use the juices as well!
- 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.
- Lemon Juice – adds the perfect bit of citrus flavour.
- 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
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.
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.
Step 3: Now, add curry powder, cumin powder, and paprika. Cook for 2 minutes.
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
Potato curry is great served with basmati rice, Quinoa, naan bread, cucumber yoghurt sauce, or fried tofu or chicken.
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
- Aubergine Curry
- Butternut Squash and Chickpea Curry
- Chickpea and Spinach Curry
- Cod Curry
- Peanut Butter Curry
- Prawn Curry
- Pumpkin Curry
- Vegetable Curry
- Butternut Squash Curry
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Potato Curry
Ingredients
- 2 tbsp olive oil
- 2 small onions, diced
- 3 cloves garlic, chopped
- 3 tsp curry powder
- 1½ 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.
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!
Thanks so much Judy 🙂
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.
Thanks so much Maureen 🙂
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
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 🙂
Quick, simple and lots of flavour! Will be making it again 🙂
Thanks Sophia.