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Spicy Potato Curry

May 1, 2010

This delicious dish is loaded with warm Indian spices and is excellent as either a side or a meal. It made quite a bit for just one or two people, but it was just as yummy reheated the next day for lunch.  I didn’t have garam masala, ginger root, or peas, so I just omitted them and the recipe still turned out great. The original recipe called for 1 1/2 teaspoons of cayenne, and I love spicy foods, but I definitely felt like this was too much. It overwhelmed the dish, so next time I cut it down and it worked much better. Enjoy with white rice or naan. Original recipe taken from

Yield: about 6 servings


  • 4 potatoes, peeled and cubed (I used approximately 12 red potatoes)
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper (Use a little more if you want it to be spicier.)
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14 ounce) can coconut milk


Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 10 minutes before serving.

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