Creamy Spiced Potato Curry Recipe for Weeknight Dinners

Introducing my Potato Curry—a comforting, flavourful one-pot meal that’s ready in about 35 minutes. This creamy, aromatic curry is simple to make and perfect for chilly evenings.

Recipe Difficulty – Very Easy

Why this recipe works

I love Indian-inspired flavours, and this chickpea and potato curry (aloo curry) delivers on taste while staying easy to prepare. It’s naturally vegan, satisfying, and makes a great weeknight dinner.

The combination of potatoes, chickpeas and warming spices creates a hearty, balanced dish. The chickpeas provide protein while the coconut milk and tomatoes form a creamy, tangy sauce.

Ingredients to make Potato Curry

1. Olive oil – for frying the onions and garlic.
2. Onions – white or yellow, diced.
3. Garlic cloves – minced for savoury depth.
4. Curry powder – the base spice blend for this curry.
5. Cumin powder – adds warmth and a gentle heat.
6. Paprika – sweet or smoked, or hot if you prefer.
7. Ginger root – freshly grated for brightness.
8. White potatoes – waxy potatoes peeled and cubed.
9. Can of chickpeas – rinsed and drained.
10. Vegetable broth – adds savory depth.
11. Can of chopped tomatoes – include the juices.
12. Can of coconut milk – full-fat for creaminess or light if preferred.
13. Lemon juice – to finish with a touch of acidity.
14. Salt and pepper – to taste.

See the recipe card below for full ingredient amounts.

Substitutions

• Olive oil – swap for another neutral oil if needed.
• Spices – add turmeric, mustard seeds, or garam masala to vary the flavour.
• Potatoes – Yukon Gold, red or russet will also work.
• Coconut milk – replace with 200ml water plus 200ml cream if you prefer a dairy-based sauce.

Variations

• Spicy – add cumin seeds, cayenne or red chili powder to increase heat.
• Deluxe – stir in peas and finish with fresh cilantro for extra colour and flavour.
• Kid friendly – reduce spices and serve with naan or rice for dipping.

How to make Potato Curry

Step 1: Prepare the vegetables: peel and chop the onions, mince the garlic, peel and cube the potatoes into even-sized pieces.

Step 2: Heat the oil in a saucepan over medium-high heat. Cook the onions for about 3 minutes, then add garlic and ginger and cook for another minute until fragrant.

Step 3: Add curry powder, cumin and paprika to the pan and cook for about 2 minutes to release the spices’ aromas.

Step 4: Stir in the potatoes, chickpeas, vegetable broth, chopped tomatoes and coconut milk. Simmer for about 20 minutes, or until the potatoes are tender.

Finish by stirring in lemon juice, season with salt and pepper, and serve warm.

Hint: Taste as you go and adjust the spices to suit your preference.

Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave; add a splash of water or cream if the sauce has thickened.

To freeze: Freeze in an airtight container for up to two months. Thaw in the fridge before reheating, and add a little liquid if needed to loosen the sauce.

Recipe FAQs

More Curry Recipes

• Aubergine Curry
• Butternut Squash and Chickpea Curry
• Chickpea and Spinach Curry
• Cod Curry
• Peanut Butter Curry
• Prawn Curry
• Pumpkin Curry
• Vegetable Curry
• Apricot Butternut Squash Cashew Curry

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Potato Curry

By: James Wythe

An easy, creamy potato and chickpea curry ready in under 35 minutes. Serve with rice or naan.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6

Ingredients

• 2 tbsp olive oil
• 2 small onions, diced
• 3 cloves garlic, chopped
• 3 tsp curry powder
• 1½ tsp cumin powder
• 1 tsp paprika
• 2 tsp ginger root, finely chopped
• 680 g white potatoes, peeled and cubed
• 400 g can chickpeas, rinsed and drained
• 250 ml vegetable broth
• 400 ml can chopped tomatoes, with juices
• 400 ml can coconut milk
• 1 tbsp lemon juice
• Salt and pepper, to taste

Metric – US Customary

Instructions

• Prepare the vegetables: peel and chop the onions, mince the garlic, and cube the potatoes.
• Heat olive oil in a saucepan over medium-high heat. Cook onions for 3 minutes, then add garlic and ginger and cook for 1 minute.
• Add curry powder, cumin and paprika and cook for 2 minutes.
• Stir in potatoes, chickpeas, vegetable broth, chopped tomatoes and coconut milk. Simmer for 20 minutes or until potatoes are tender.
• Stir in lemon juice, season to taste, and serve warm.

Notes

Step-by-step photos: The post includes photos to guide you through the process.

To store: Refrigerate up to 3 days. Reheat gently and add water or cream if needed.

To freeze: Freeze up to 2 months. Thaw in the fridge and reheat, adding liquid if necessary.

Tips: Cut potatoes evenly for consistent cooking. Add fresh chilli or chilli flakes to increase heat. Extra vegetables like peppers, carrots or peas can be added.

Nutrition

Calories: 380 kcal |
Carbohydrates: 41 g |
Protein: 8 g |
Fat: 23 g |
Saturated Fat: 15 g |
Fiber: 9 g |
Sugar: 7 g

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