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!
Servings 6 servings
Calories 282 kcal
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.
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
so you can fit all the ingredients in easily. high sided skillet Add
more or less cayenne pepper depending on your spice preference. The recipe as is is mildly spicy. Serving: 1 cup | Calories: 282 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 18 g | Cholesterol: 8 mg | Sodium: 957 mg | Potassium: 654 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 123 IU | Vitamin C: 22 mg | Calcium: 51 mg | Iron: 3 mg