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Potato Curry

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Adjust Servings:
basic ingredients:
1 kg Potatoes
1 pcs Onion
2 cloves Garlic
5 pcs Cherry tomatoes or 1 large or 1 tbsp tomato paste
500 ml Vegetable stock
1 tsp Salt
1 tbsp Curry powder
1/2 bundle Parsley leaves
3 tbsp Sunflower oil
2 sprigs Thyme or some dry thyme
Celery rib
Paprika red or yellow
Parsley root
Green peas young
Green bean

Potato Curry

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 1 h
  • Serves 6
  • Easy


  • basic ingredients:

  • optionally:



You can’t underestimate this dish! Potatoes and vegetables cooked with curry powder is a wonderful side dish, or more often, a main one. You can vary the vegetables according to the season or their availability. Every time it will be new and delicious.

This potato curry is perfect even with its essential ingredients: potatoes, onion, garlic, cherry tomatoes (tomato paste), and curry powder. Other ingredients can vary according to your desire. The basic version is better with vegetable broth, and if you use some other vegetables, just water will be fine.

Choose curry powder to your taste as there are thousands of mixes. I prefer it not very spicy.

P.S. In the photo you can see the potato curry during cooking.

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10 min

Prepare vegetables

Peel and cut the potatoes into 3 mm pieces. Finely dice the onion and chop the garlic. Cut the cherry tomatoes in halves or quarters.
Finely or coarsely dice other ingredients to your taste.

15 min

Prepare base

In a pot, heat vegetable oil over medium heat. Add the onion and cook until soft and golden (about 10 min). Add the carrot and other roots and cook for another 3 min. Then add the garlic and cook for 30 sec, add the curry powder, stir and remove from heat or the powder will burn and make the potatoes taste bitter. Let stand for 1-2 min, stir.

10 min

Cook covered

Return to the stove, add the potatoes, stock, tomatoes, and salt. The broth should cover just the bottom of the potatoes. Stir. After boiling, reduce to simmer and cover with a lid. Simmer for 10 min. Stir once.

15 min

Cook uncovered

Remove the lid, increase heat and cook for another 15 min, stirring occasionally. At this stage, we need the potatoes to cook through and excess liquid to evaporate. Some potatoes will fall apart resulting in a thicker texture. If they don’t, slightly mash them in the end.

2 min

Finish and serve

The curry’s done when the potatoes are tender and gravy is thick. Season with salt to taste, add the chopped herbs and serve hot as a side or main dish.

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