Potato Curry

This Potato Curry is super easy to make and tasty with aromatic spices all covered in a fantastic Tikka Masala sauce made from scratch. Naturally vegan, it is a 20 minute meal for the whole family. You can easily freeze it, it is perfect for meal prep. With step by step picture instructions, this foolproof potato curry recipe guides you to the best result, no matter if you are a beginner or an expert in the kitchen.

Curry recipes are among my all time favorites for cooking at home. I love the variety of flavors, the easy preparation, and most of them are simply vegan by nature.

Seriously, I could eat them every day and never get tired of delicious meals like this Sweet Potato Curry, my Eggplant Curry, or the Katsu Curry.  

If you are looking for more curry recipe ideas, use the search bar – there is more for you to discover.

What is the secret to a good curry?

For me there are two things that make a curry stand out: simple ingredients and the perfect sauce. This Potato Curry has it all:

It is super easy to make with potatoes and chickpeas for an amazing texture, and covered in a fantastic homemade Tikka Masala Sauce. With this you get a result that is creamy, rich, filling and satisfying.

This dish is ready in 20 minutes and with the step by step pictures, you know exactly what to do to get the best curry.

How do you make curry sauce from scratch?

As I mentioned, I made this with my Tikka Masala sauce, which is completely made from scratch with simple ingredients. 

This is what you need for it:

• garlic
• coconut milk
• cashews
• curry powder
• Garam masala

 

• chili powder
• onion
• vegan butter
• ginger
• cumin
• diced tomatoes
• cilantro

What you need for this Potato Curry Recipe:

Not much! In fact, you only make sure that you have in addition

• potatoes
• chickpeas
• vegetable oil

on hand. And we are ready to go!

How to make Potato Curry

In a casserole or pot, heat vegetable oil. When hot add potatoes cubes, season them with salt and pepper, and fry for around 5 minutes until they are slightly browed on the outside. Add chickpeas and fry for 2 minutes more. 

After this, add Tikka Masala sauce, bring to a simmer. Cook all on medium heat for 10 minutes more.

Check if the potatoes are tender, then serve in bowls or on plates, plain or with rice.

Leftovers can be stored with a lid on top for around one week in the fridge.

Can you freeze Potato Curry?

Yes, absolutely! You can freeze this dish because curries have a good amount of liquid, which reduces freezer burn in general.

You can use an airtight container or individual freezer bags, whatever you prefer.

When frozen, this will last for around 3 months. I would not recommend to keep it any longer in the freezer.

Other potato recipes that you will love to try:

Also check out more of my potato recipes like 

• Potato Cakes
• Loaded Potato Soup
• Twice Baked Potato Casserole

If you try this Potato Curry, tag me on Instagram or Facebook.

Show off all your remakes!

Cheers, Florian.