Recipes, Veggies and Fruit, Weeknight Favorites

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!
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Average: 5/5
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Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 8

Serving Size: 1 Cup

Calories per serving: 212

Vegetarian Potato Curry – Yum!

tasty and easy curry recipe that is actually better on day 2. Easy to extend with beans or more potatoes!


  • 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 14oz Can Diced Tomatoes (I like the petite ones)
  • 1 14oz 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!


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