Vegetable Curry with Potatoes Recipe
Vegetable curry with potatoes is comfort food that hugs your taste buds and whispers, “girl, you deserve this carb-loaded glory.”
Golden potatoes soak up spices like they’re auditioning for a soap opera role in “Drama Queen Kitchen Chronicles.”
The sauce clings to every bite with rich warmth, turning humble vegetables into stars of a Michelin-level fantasy meal.
This curry feeds your soul, calms your mood, and proves you don’t need meat to slay dinner like a queen.
Serve it with rice, roti, or just a big spoon if you’ve already given up on table manners.
Vegetable Curry with Potatoes Recipe
A hearty, spiced curry simmered with tender potatoes and mixed vegetables in a creamy, aromatic sauce. Perfect vegan comfort food.
Ingredients
- Potatoes – 3 medium peeled and cubed
- Onion – 1 medium chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Carrots – 1 cup sliced
- Peas – 1 cup
- Cauliflower florets – 2 cups
- Tomatoes – 2 medium chopped
- Coconut milk – 1 cup
- Olive oil – 2 tbsp
- Curry powder – 2 tbsp
- Turmeric – ½ tsp
- Chili powder – 1 tsp
- Cumin seeds – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat oil in a large pot and toast cumin seeds.
- Add onion, garlic, and ginger; sauté until golden.
- Stir in curry powder, turmeric, and chili powder.
- Toss in tomatoes; cook until they form a sauce.
- Add potatoes, carrots, peas, and cauliflower.
- Pour in coconut milk; season with salt and pepper.
- Simmer covered for 30 minutes until vegetables are tender.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 295
- Total Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 7 g
Vitamins & Minerals (per serving)
- Vitamin A: 42%
- Vitamin C: 48%
- Iron: 16%
- Folate: 20%
- Potassium: 22%
Additional Tips
- Add chickpeas for extra protein.
- Use sweet potatoes for a twist.
- Adjust spice level depending on your “I can handle heat” confidence.
