Potato curry is a delightful and nourishing dish that combines the earthy goodness of potatoes with a medley of aromatic spices. This simple yet flavorful curry is a popular choice in many households, offering a satisfying and wholesome meal.

The dish begins with the sautéing of cumin and mustard seeds, creating a fragrant base for the curry. The addition of finely chopped onions, minced garlic, grated ginger, and green chilies further enhances the depth of flavors. A harmonious blend of turmeric, red chili powder, and coriander powder infuses the potatoes with a rich color and a mild, spicy kick. As the tomatoes break down and release their juices, the curry develops a luscious texture.

The slow cooking process allows the potatoes to absorb the aromatic spices, resulting in a tender and well-seasoned outcome. A final touch of garam masala imparts a warming note, elevating the overall taste profile. Garnished with fresh coriander leaves, this potato curry is a visually appealing and satisfying dish that pairs wonderfully with rice or your favorite bread.

Beyond its delectable taste, this potato curry provides a balance of macronutrients. With moderate calories, a modest amount of protein, and a good dose of fiber, it offers both satiety and nourishment. As with any recipe, adjustments can be made to suit personal preferences and dietary needs. Whether enjoyed as a comforting weeknight meal or shared during gatherings, this potato curry stands as a testament to the beauty of simplicity in Indian cuisine.

Vegan Potato Curry


  • 3 medium-sized potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 green chili, finely chopped (adjust to taste)
  • 1 cup frozen peas
  • 1 can (14 oz) coconut milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish


  1. Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until they become translucent.
  3. Stir in minced garlic, grated ginger, and green chili. Sauté for another minute until the raw smell disappears.
  4. Add ground coriander, ground turmeric, and chili powder. Mix well to coat the onions with the spices.
  5. Add chopped tomatoes and cook until they become soft and the oil starts to separate.
  6. Add diced potatoes and peas to the pan. Mix them with the spice and tomato mixture.
  7. Pour in the coconut milk and stir everything together. Season with salt.
  8. Cover the pan and simmer until the potatoes are tender, stirring occasionally. This should take about 15-20 minutes.
  9. Once the potatoes are cooked, sprinkle garam masala over the curry and stir.
  10. Garnish with fresh cilantro and serve the vegan potato curry hot with rice, quinoa, or your favorite bread.

    Nutritional Values (Approximate, per serving):
  11. Calories: 250-300 kcal
  12. Protein: 4-6g
  13. Fat: 10-12g
    • Saturated Fat: 1-2g
  14. Carbohydrates: 35-40g
    • Dietary Fiber: 4-6g
    • Sugars: 4-6g
  15. Sodium: 500-700mg (varies based on added salt.
  16. The values above are rough estimates and can vary based on the specific ingredients and quantities used.
  17. Cooking oils, spice mixes, and other variations can influence the nutritional content.
  18. If you’re aiming for a specific dietary goal or have dietary restrictions, it’s recommended to calculate the nutritional values based on the exact ingredients and quantities used in your recipe.
  19. For more accurate nutritional information, you may use a nutrition calculator or consult with a registered dietitian.