Indian Potato Curry

This vibrant Indian Potato Curry is a comforting and deeply flavorful dish that brings the warmth of home-style cooking to your table. The star ingredients, baby potatoes and zucchini, simmer gently in a rich blend of spices including garam masala, cumin, and coriander, creating a robust yet balanced flavor profile. The addition of fresh peas and a hint of coconut cream adds a luxurious texture and subtle sweetness that complements the earthy vegetables. Perfect for weeknight dinners or casual gatherings, this vegan-friendly main is both satisfying and nutritious.

Cooking Method: Boiling, Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 297.2

Dietary: Vegan

Description

This vibrant Indian Potato Curry is a comforting and deeply flavorful dish that brings the warmth of home-style cooking to your table. The star ingredients, baby potatoes and zucchini, simmer gently in a rich blend of spices including garam masala, cumin, and coriander, creating a robust yet balanced flavor profile. The addition of fresh peas and a hint of coconut cream adds a luxurious texture and subtle sweetness that complements the earthy vegetables. Perfect for weeknight dinners or casual gatherings, this vegan-friendly main is both satisfying and nutritious.

Ingredients

Baby Potatoes
Zucchini
Onion
Ginger
Garlic
Red onions
Sweet paprika
Cayenne pepper
Lemon
Small Chillies
Fresh coriander leaves
Garam masala
Ground cumin
Ground coriander
Fresh peas, podded
Coconut cream
Ghee or oil
Salt and freshly ground pepper

Directions

1
Peel and halve the baby potatoes if they are large; leave small ones whole. Peel and slice the zucchini into half-moons.
2
Finely slice the yellow onion, ginger, and garlic. Finely slice the red onions for the relish.
3
Heat the ghee in a large deep skillet or pot over medium heat. Add the sliced yellow onion, ginger, and garlic, and sauté until softened and translucent, about 5 minutes.
4
Add the sweet paprika, ground cumin, ground coriander, and cayenne pepper to the pan. Stir constantly for 1 minute to toast the spices and release their aromas.
5
Add the potatoes and zucchini to the pan. Stir to coat the vegetables evenly with the spice mixture.
6
Pour in the coconut cream and enough water to just cover the vegetables. Bring to a simmer.
7
Cover the pot and cook on low heat for 20 minutes, or until the potatoes are tender when pierced with a fork.
8
Add the fresh peas and the sliced red onions. Stir gently and cook uncovered for another 5 minutes until the peas are bright green and tender-crisp.
9
Stir in the garam masala and the juice of one lemon. Season with salt and freshly ground pepper to taste.
10
Garnish with chopped fresh coriander leaves and sliced chilies before serving.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 297.2kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 26.5mg2%
Total Carbohydrate 65.3g22%
Dietary Fiber 8.8g36%
Sugars 4.0g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/indian-potato-curry/