One-Pot Potato Curry

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One-pot potato curry is a tasty and simple meal you can make at home. This dish combines tender potatoes, creamy coconut milk, and warm spices to create a comforting and flavorful curry in just one pot. You’ll love how easy it is to prepare, with only 20 minutes of prep time and 35 minutes of cooking.

The recipe uses common ingredients like Yukon Gold or Russet potatoes, onions, garlic, and a mix of aromatic spices. You can customize the heat level by adding green chili peppers if you like it spicy. The curry comes together quickly and is perfect for a cozy weeknight dinner or when you want to impress your friends with a homemade Indian-inspired meal.

Exact Ingredients List

Here’s everything you’ll need to make this tasty one-pot potato curry:

• 2 1/2 to 3 Yukon Gold or Russet potatoes
• 2 tablespoons ghee or vegetable oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1-inch piece ginger, peeled and grated
• 1-2 green chili peppers, sliced (optional)
• 2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon each: mustard seeds, ground turmeric, ground coriander
• 1/2 teaspoon Kashmiri red chili powder
• 2-3 medium tomatoes, diced
• 1/2 cup vegetable broth
• 1 (14 ounce) can coconut milk
• 1/2 cup frozen peas
• 1 (15 ounce) can chickpeas, drained and rinsed
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Don’t forget to serve your curry with fluffy rice and warm naan bread for a complete meal. This recipe makes 4 servings, perfect for a family dinner or meal prep.

Instructions

Start by prepping your veggies. Scrub, peel, and cube the potatoes into 1-inch pieces. Dice the onion, mince the garlic, and grate the ginger.

Heat ghee in a large pot over medium heat. Add the onion and cook until soft, about 3-5 minutes. Stir often to prevent burning.

Now it’s time for the spices! Add garlic, ginger, peppers, and all the dry spices. Stir for 1-2 minutes until your kitchen smells amazing.

Toss in the diced tomatoes and potatoes. Mix well. Pour in the broth and bring to a boil. Lower the heat, cover, and simmer for 15-20 minutes. Stir occasionally.

Once the potatoes are tender, remove the lid. Pour in the coconut milk, peas, and chickpeas. Let it simmer uncovered for 5-10 more minutes.

Your curry is almost ready! Taste and add salt and pepper as needed. Serve hot with cilantro on top, rice on the side, and warm naan bread. Enjoy your homemade potato curry!

Possible Substitutes List

You can easily swap out ingredients in this potato curry recipe to fit your tastes or what you have on hand. Here are some substitutes to try:

• Potatoes: Sweet potatoes or cauliflower florets
• Ghee: Coconut oil or olive oil for a vegan option
• Green chili peppers: Bell peppers for less heat
• Garam masala: Curry powder
• Kashmiri chili powder: Paprika or regular chili powder
• Coconut milk: Heavy cream or cashew cream
• Frozen peas: Green beans or spinach
• Chickpeas: Lentils or tofu cubes

For the spices, you can adjust amounts to your liking. If you don’t have all the individual spices, a good quality curry powder can work in a pinch.

Remember, these swaps may change the flavor and texture a bit, but they’ll still give you a tasty curry. Feel free to get creative and make this recipe your own!

How To Make It Diabetes-Friendly

You can adjust this potato curry recipe to be more diabetes-friendly with a few simple changes. Here are some tips:

1. 
   

   Swap regular potatoes for sweet potatoes or cauliflower. These options have a lower glycemic index.

   
   
2. 
   

   Use less coconut milk. Try 1/2 cup instead of a full can to reduce saturated fat and calories.

   
   
3. 
   

   Add more non-starchy veggies like bell peppers, spinach, or zucchini. This adds nutrients without many carbs.

   
   
4. 
   

   Skip the rice and naan. Serve your curry with cauliflower rice or a small portion of brown rice instead.

   
   
5. 
   

   Use more spices and less salt. This adds flavor without sodium.

   
   

To make these changes, follow the same cooking steps. Just swap out ingredients as noted above. You’ll end up with a tasty, lower-carb version of the curry.

Remember to watch your portion sizes too. A smaller serving can help manage blood sugar levels. Pair your curry with a side salad for a balanced meal.

These tweaks make the dish more diabetes-friendly without losing its yummy flavor. Enjoy your healthier curry!

Tips, Tricks & Storing

For extra flavor, toast whole spices like cumin and mustard seeds before grinding. This brings out their oils and intensifies the taste.

Don’t overcook the potatoes. They should be fork-tender but not mushy. Test them often while cooking.

Try adding other veggies like carrots or cauliflower for variety. Cut them into similar sizes as the potatoes so they cook evenly.

Make it spicier by adding more chili powder or a dash of cayenne pepper. Adjust to your taste buds!

Leftover curry? No problem! Store it in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight.

To freeze, let the curry cool completely. Put it in freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

When reheating, add a splash of water or coconut milk if the curry is too thick. Warm it gently on the stove, stirring often.

For a quicker version, use pre-cut frozen potatoes. They’ll cook faster and save you prep time.