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Easy Potato Curry

Easy Potato Curry

Course Main Course
Cuisine American, Indian
Keyword Curry, Potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 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


  • 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!