Easy Potato Curry

  • Recipe
  • Nutrition
  • Notes

Easy Potato Curry (Total Time 35 Minutes ---- Servings 4)


Potato Curry

Amount Per Serving

Calories 322Calories from Fat 90

% Daily Value

Fat 10g15%

Saturated Fat 6.2g31%

Carbohydrates 47g16%

Fiber 8.8g35%

Sugar 8.7g10%

Protein 6.2g12%

*Percent Daily Values are based on a 2000 calorie diet.


Curry powder: Use garam masala if you don't have curry powder.

Canned coconut milk: You can use coconut cream or dairy-free cream instead (such as oat cream, soy cream, etc.).

Cornstarch: You can use arrowroot flour or potato starch to thicken the curry. Regular flour should work fine too. Another option would be to leave it out completely and blend a part of the potato curry, to thicken it.

Recipe serves 4. Nutrition facts are for one serving.

This hearty potato curry contains green beans and flavorful spices. It's a

simple recipe that is vegan (dairy-free), gluten-free, and easy to make in one pot. Aloo curry is a delicious weeknight dinner or side dish that can be served with roti or naan.

Cuisine Indian, South Asian

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Servings 4


1 tbsp oil

1 medium onion diced

1/2 tbsp fresh ginger minced

3 garlic cloves minced

2 pounds (900 g) potatoes diced

2 1/2 cups (270 g) green beans cut into small pieces

1 1/2 tbsp curry powder or less if you don't like it too spicy (*see notes)

1 1/4 tsp sea salt or to taste

3/4 tsp ground cumin

1/2 tsp black pepper or to taste

1/3 tsp turmeric

1/4 tsp red pepper flakes omit if sensitive to heat

1/4 tsp nutmeg

1/4 tsp smoked paprika

3 cups (720 ml) vegetable broth

2/3 cup (160 ml) canned coconut milk (*see notes)

2 tbsp cornstarch (*see notes)


Chop the potatoes and green beans into bite-sized pieces, dice the onion, and mince the garlic & ginger. Heat oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes. Then add fresh ginger, garlic, all spices, potatoes, and green beans. Sauté for a further one minute, stirring frequently.

Add vegetable broth and bring the soup to a boil.

Let simmer over low heat with a lid for about 20 minutes or until the

potatoes and green beans are fork-tender.

Combine coconut milk and cornstarch in a small bowl and stir with a whisk until there are no lumps. Add the mixture to the curry. Let simmer

for a few more minutes without a lid to thicken the curry.

Taste and adjust seasonings. Add more salt/pepper/spices if needed. Store leftovers covered in the refrigerator for up to 3 days. Enjoy with

bread or naan bread!