Easy One Pot Potato Curry
A hearty and flavorful vegetarian curry made with potatoes, carrots, and coconut milk, all cooked in one pot for convenience and taste.
Ingredients
Main ingredients
- 2 tbsp unsalted butter (or cooking oil of choice)
- 1 yellow onion yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp fresh grated ginger
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground cinnamon
- 2 lbs russet potatoes (peeled and sliced into ½ inch cubes)
- 3 large carrots (cut into ½ pieces)
- 14 oz canned full fat coconut milk
- 14 oz canned petite diced tomatoes
- 14 oz canned chickpeas (drained and rinsed)
- 1 cup low-sodium vegetable broth
- ½ cup frozen peas
- 1 tsp granulated sugar
Optional garnish
- fresh cilantro fresh cilantro (for garnish)
Instructions
- Melt butter in a large pot, add onion, and cook until translucent (~4 min).
- Add garlic, ginger, and spices; cook for 2 min until fragrant.
- Add potatoes and carrots; cook for 4-5 min, stirring occasionally.
- Pour in coconut milk, tomatoes, chickpeas, broth, peas, and sugar; simmer until vegetables are tender (~30 min).
- Serve hot with naan or rice, garnished with cilantro.
Notes
You can customize the spice levels or add other vegetables for variety.