Spicy Potato Curry (Aloo Curry)

bowl of potatoes in an orange creamy sauce garnished with cilantro with a spoon

Spicy Potato Curry (Aloo Curry)

Spicy Potato Curry (Aloo Curry) is made with tender chunks of potato and tomatoes cooked in a rich and creamy, spicy coconut curry sauce. It comes together in about 30 minutes and is incredibly simple to make!

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 282kcal

Author Danielle Wolter

Ingredients

2 large yukon gold potatoes diced (about 2 ½ cups)
1 tablespoon ghee
1 medium onion diced
2 garlic cloves minced
1 teaspoon ginger paste
1 teaspoon cumin seeds toasted and ground
1 teaspoon coriander toasted and ground
½ teaspoon mustard seeds toasted and ground
½ teaspoon turmeric
2 teaspoons garam masala
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
2 teaspoons salt
1 15- ounce can diced tomatoes
1 cup chicken stock
1 15- ounce can coconut milk
Fresh cilantro for garnish

Instructions

Heat the ghee in a large skillet or dutch oven over medium heat.
Add the onion, garlic and ginger. Cook for 3-5 minutes until softened and starting to brown lightly.
Add the spices and cook for 1-2 minutes, stirring often so they don't burn.
Add the tomatoes and cook for 2-3 minutes.
Add the broth, potatoes and coconut milk and bring to a simmer. Cook for 25 minutes, until potatoes can be easily pierced with a fork.
Remove from heat and serve with chopped cilantro, rice and naan.

Notes

Cut the potatoes in 1 inch cubes for the best results. They will cook quicker this way.
Use full fat coconut milk or coconut cream. I do not recommend using light coconut milk.
Fresh, whole spices are highly recommended as they will improve the flavor of the dish. Scroll to the top of the post to see my recommendation for spices.
Use a high sided skillet so you can fit all the ingredients in easily.
Add more or less cayenne pepper depending on your spice preference. The recipe as is is mildly spicy.

Nutrition