Easy Potato Curry [+VIDEO]
A savory Indian-inspired curry dish with creamy potatoes mixed with peas, carrots and fire roasted diced tomatoes.
Servings 4
Ingredients
- 1 tbsp oil of choice I used olive oil- can also sub for water to saute
- 2 tsp minced garlic
- ½ large white onion diced
- 1 15.5oz can fire roasted diced tomatoes
- 1 15.5oz can full fat coconut milk
- 12 oz. diced yellow potatoes (roughly 2 cups)
- 1 tbsp curry powder
- ½ tsp garam marsala
- ¼ tsp cayenne pepper (optional)
- salt to taste (I added about ½ tsp)
- 1 cup frozen peas
- 1 large carrot diced
- 2 tbsp fresh cilantro roughly chopped
Instructions
- In a large saute pan, saute minced garlic and diced onions with oil or water.
- Once onions and garlic have become fragrant, add potatoes, coconut milk and fire roasted tomatoes. Stir to combine.
- Add curry powder, garam marsala, cayenne pepper and salt then bring to a boil. Once boiling, reduce to a simmer and stir frequently and allow to thicken for about 20 minutes (or until potatoes are fork tender).
- Add in diced carrots and frozen peas. Continue to let simmer for about 10 minutes or until carrots are cooked.
- Stir in fresh cilantro.
- Remove from heat and pair with rice. Garnish with additional cilantro. Enjoy!