published Apr 12, 2024 This potato curry recipe is the perfect dish for anyone adhering to a vegetarian diet, who wants a filling meal but doesn’t have a lot of time to make one, or who loves curry but doesn’t have a lot of experience making it at home. It was also one of the first recipes I tried from my friend Dan, over at The Curry Guy and it’s in his cookbook The Curry Guy Bible. It’s so simple to make! And it’s a real hearty dish full of energy- and nutrient-rich potatoes, tomatoes, onions, and chiles. All of these vegetables are simmered in mouthwatering, aromatic Indian herbs and spices, including chili powder, asafoetida, turmeric, and cumin. Actually, it’s very similar to my chickpea and potato curry recipe or these spicy potatoes known as Aloo Masala! This one has a little less protein but has more spice. And, another great vegetable curry with spice and a lot of rich, thick gravy is my gobi masala — give it a try! Serve this dish with seasoned rice or warm, chewy naan or crispy dosa.
Recommended Tools
Large Saucepan – Choose a large, all-purpose pan that you can use to seamlessly switch from boiling to stir-frying to simmering. And make sure it has a lid!
Storing and Reheating
This potato curry, and most vegetable curries without a cream base, lasts a good while in the refrigerator — up to 5 days! It’s great for making in bulk to reheat for quick dinners and lunches throughout the week. To reheat, return to the saucepan and warm on medium until warmed through, stirring occasionally. Love this recipe? Share it with the world on Pinterest.
