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!
Nutrition Facts
Vegetarian Potato Curry – Yum!
Amount Per Serving (1 g)
Calories 212
* Percent Daily Values are based on a 2000 calorie diet.