Potato Curry (version 3) Recipe - Serves 4-6

Potato Curry (version 3) Recipe

From 410 to 615 calories each serving (608 to 813 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot


4 medium potatoes, peeled and cut into 9mm (3/4 inch) cubes
1/2 teaspoon (2.5ml) salt
2 tablespoons (30ml) vegetable oil
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
2 teaspoons (10ml) ground cumin
1 teaspoon (5ml) cayenne pepper
1 tablespoon (15ml) curry powder
1 tablespoon (15ml) garam masala
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1 teaspoon (5ml) salt
1 tin/can (400g or 14 oz) chopped tomatoes
1 tin/can (400g or 14 fl oz) chickpeas (garbanzo beans), drained
400g (14 oz) frozen peas, thawed
1 tin/can (400ml or 14 fl oz) coconut milk


Half fill a large saucepan with water and bring to the boil
Add the potato cubes and first 1/2 teaspoon of salt, bring to the boil, adjust the heat to maintain a good simmer, simmer until the potato is cooked (10-15 minutes) and then drain and set aside
Heat the vegetable oil in a large heavy-bottomed frying pan or saucepan over a medium heat
Add the onion and garlic, mix well and saute until the onion is soft and golden (5-8 minutes), stirring every minute
Add the ground cumin, cayenne pepper, curry powder, garam masala, fresh ginger and full teaspoon of salt, mix well and cook for 2 minutes, stirring often (the ingredients get very dry so take care to keep stirring to stop the ingredients from burning)
Add the chopped tomatoes, chickpeas (garbanzo beans), peas and cooked potatoes and mix well
Add the coconut milk, bring to a good simmer, adjust the heat to maintain the simmer and simmer for 10 minutes, stirring every couple of minutes
Serve hot

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Recipe submitted on 31 May 2016

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