Potato Curry Recipe

A comforting, hearty, and flavorful curry with potatoes, peas, and greens, perfect with rice or naan.

Ingredients

Oils & Aromatics

• 1½ tbsp olive oil (or coconut oil, avocado oil) 
• 1 large onion, finely chopped 
• 3 cloves garlic, grated 
• 1 inch fresh ginger, grated 
• ¼ tsp red pepper flakes 

Spices

• 1 tsp cumin 
• 1 tsp turmeric 
• 1½ tsp garam masala 
• 1½ tsp salt 
• ⅛ tsp black pepper 

Liquids

• 1 can (15 oz / ~400 ml) coconut milk 
• 2 cups (480 ml) vegetable broth (add more if needed) 

Vegetables

• 1½ lb (680 g) potatoes, peeled and cut into bite-sized pieces 
• 1¾ cups (210 g) frozen peas 
• 7 oz (200 g) kale, spinach, or chard, chopped 

To Serve

• Basmati rice (1⅓ cup cooked) or naan 
• 4 wedges lemon 
• 4 dollops Greek or non-dairy yogurt 

Instructions

1. Sauté the aromatics:
   Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until soft. 
2. Add spices:
   Stir in garlic, ginger, red pepper flakes, cumin, and turmeric. Cook for 1 more minute. 
3. Build the curry base:
   Pour in coconut milk and vegetable broth. Add chopped potatoes. Season with salt and pepper. 
4. Simmer:
   Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally. 
5. Add vegetables:
   Stir in frozen peas and kale. Cook for another 10 minutes, or until potatoes are fork tender. 
6. Finish:
   Turn off the heat. Stir in garam masala. Taste and adjust seasoning if needed. 
7. Serve:
   Plate the curry with basmati rice or naan. Add a wedge of lemon and a dollop of yogurt. 

Notes

• Serving size: Makes 4 servings (nutrition info excludes rice/naan). 
• Make ahead: Flavors deepen with time. Ideal for meal prep. 

Storage

• Refrigerator: Store in an airtight container for up to 4 days. 
• Freezer: Freeze for up to 3 months. 
• Reheating: Thaw overnight in fridge or microwave on defrost. Reheat on stovetop with a splash of water or microwave for ~4 minutes.