Vegetarian Potato Curry – Yum!

I am a complete novice when it comes to Indian food.  I make a few dishes with curry powder, and I thought adding curry powder to some stuff would be as “exotic” as it got for me – but I was inspired by a book I read and thought a vegetarian potato curry sounded scrumptious (I have never met a potato I didnt like.)

Trying to cut back on portion sizes and calories, having a vegetarian meal once or twice a week is a good habit to pick up.  I keep the toaster size Naan Bread from Costco in my freezer so adding some rice and a piece of bread rounds out a great meal.  If you want to stretch it – add a can of chickpeas and some frozen peas as well :).

Even more adventurous – I didnt really have a recipe – I sort of smooshed a few different things together.  I hope you like this!

Vegetarian Potato Curry – Yum!

tasty and easy curry recipe that is actually better on day 2. Easy to extend with beans or more potatoes!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 212 kcal
Author Carrie Hill


  • 3 Tbsp Canola or Vegetable Oil something neutral with a high smoke point
  • 1 Medium Onion Diced
  • 2 Cloves Garlic Minced
  • 1 tsp. Fresh Ginger grated
  • 2 tsp. Ground Cumin
  • 2 tsp. Ground Coriander
  • 2 tsp. Tumeric Powder
  • 3-4 Large Russet Potatoes peeled, parboiled & cut into 1/2" chunks
  • 1/2 14 oz Can Diced Tomatoes I like the petite ones
  • 1 14 oz Can Light Coconut Milk
  • 1/2 Can Water
  • 1/2 C Kale chopped
  • 1 Tbsp Cornstarch
  • 3 Tbsp Water
  • 1 tsp Curry Powder
  • 1/2 tsp Garam Masala
  • Salt & Pepper to Taste


  1. I cut my potatoes into quarters and covered them with cold water- bring to a boil and then shut it off, let sit for 5 minutes in drain. Cut into 1/2" chunks
  2. In a large skillet/pan - heat your oil and sweat the onions. When onions are soft add garlic and ginger - soften for about 5 minutes.
  3. Add in the cumin, coriander, tumreric and chili powder and let heat and marry for about 5 minutes
  4. Add in the potatoes, tomatoes, coconut milk and water - bring to a boil and reduce to a simmer. Cover and simmer for about 15 minutes
  5. Mix the cornstarch, cumin and water in a small bowl - add into your curry mixture in small amounts until the desired thickness is reached - discard any leftovers.
  6. Once the sauce is thickened, add in the kale and cover again - let simmer for about 5 minutes and then stir in the garam masala and taste for salt & pepper.
  7. Serve over white or brown rice with Naan Bread.
  8. Enjoy!