Potato Curry
This recipe is the ultimate in comfort food! Lightly roasted potatoes in a flavour packed sauce. With this potato curry recipe you will have a new delicious weeknight staple that is vegetarian, creamy and delicious.
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This potato curry recipe is definitely a favourite in our house. When we are in the mood for a cozy winter meal this is an easy pick. Its not a spicy curry at all but it is loaded with aromatic spices and creamy warmth with just a hint of sweetness.
You know those recipes where you have to hunt down special spices that you have never heard off? That should not be a problem here! Every single spice should be available at your local supermarket, which definitely helps. This potato curry has no fussy steps, has a creamy sauce and can be easily tweaked to suit your families needs.
Potato curry steps
- Make up your spice mix
- Prepare and cook your potatoes
- Make the curry sauce
- Heat everything together
- Finishing steps
Tips, tricks and substitutions
-This potato curry is such a staple in out house that I like to pre-prep the spices. While I prepare the spice mix for one dinner, I will make a duplicate bowl of spices which I will then store in a small jar, ready for the next time we want potato curry for dinner!
-You can save a little bit of time in prepping your potatoes by using washed potatoes with the skin still on. Dice them up, boil and bake as you would if they were peeled.
– To make this a 30 minute recipe you definitely could skip roasting the potatoes. Make your sauce while your potatoes boil and then simply drain and add them to your sauce straight away.
-To make this dish dairy free / vegan you can trade out the butter for cooking oil or your any other dairy free alternative. You can leave the cream out completely or swap it for a rich coconut cream as well. Both options will still be just as delicious.
-While this recipe is naturally vegetarian. If you want to turn this recipe into a meat based meal you can swap out half of the potatoes for cooked chicken or lamb.
-Alternatively, if you want another vegetarian twist on this potato curry recipe you can trade out your potatoes for roasted cauliflower, kumara, lentils, chickpeas, beans or any combination of those that you have on hand.
-When you are making your sauce, if you want to add in all of your water at once that is ok. I add the second cup directly to the blender because it means I can pull out more of that sauce (and it makes cleaning out the blender after cooking much easier)
-You can use fresh or frozen spinach for this recipe. If you would like to use frozen instead of fresh, simply add it to your potato curry and heat until it is cooked through.
Serving and storing your potato curry
Here are some ways to serve this recipe.
- In a bowl on its own served as more of a stew style. Add a few chunky slices of homemade foccocia or some crusty bread rolls beside it to dip in to make the meal complete. This would serve 3-4 people.
- Alongside rice with naan or a quick flat bread. This would stretch this recipe to serve 6 or more people.
- To store leftovers of this curry you can place individual portions into sealed containers and store them in the fridge. They will last 3-4 days if refrigerated.
- You can also freeze leftovers. Place your individual portions into sealed containers. And place into your freezer. They should last up to 3 months frozen.
- To reheat your leftovers. Allow the portion to defrost fully. Place into a small saucepan on a low heat. Stirring occasionally, heat until your potatoes have warmed all the way through and your sauce is hot.
Ingredients
Method
- Place all of your spice mix ingredients together in a small bowl or cup. Mix to combine and set aside.
- Peel and wash your potatoes. Dice the potatoes into small bite sized pieces.
- Place your potatoes into a large saucepan of cold, salted water. Bring the potatoes to the boil and allow them to boil on a medium heat until the potatoes are tender.
- Drain the potatoes then place them onto a lined baking tray. Drizzle over some cooking oil and season with salt and pepper.
- Place the potatoes your oven at 200 degrees celcius for 30 minutes or until they are a golden. Prepare your curry while your potatoes are cooking.
- To prepare your curry sauce. Finely dice your large onion and place into a large saucepan with your butter. Cook your onion on a medium high heat until they are lightly browned and translucent. This should take about 5 – 10 minutes
- Reduce the heat slightly and add your spice mix to your cooked onions. Stir through, and cook for 1-2 minutes allowing the spices to become fragrant.
- Add your cashews, tomato paste and 1 cup of water to the saucepan and simmer for about 5 minutes. Remove from the heat and allow to cool slightly.
- Place your sauce into a blender and blend until it is completely smooth. Transfer the sauce back into your saucepan. Place your second cup of water into your blender that you just made the sauce in, blend well and then add that to your sauce mix too.
- Add your cooked potatoes to your sauce mix and heat until everything is warmed through.
- Finish off your potato curry by adding your cream, brown sugar and spinach. Mix well and simmer on a low heat for 5 minutes or until the spinach is softened. Season with salt and pepper if needed.
- Serve and enjoy
Thank you so much for taking the time to read through my potato curry recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
