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Spicy Potato Curry

This Potato Curry is spicy and hearty. Perfect for a cold Spring or winters night. Enjoy it with Jeera rice for a complete meal!​
Bowl of spicy potato curry with chickpeas and fresh cilantro served with brown rice

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Spring might technically be here, according to the calendar and all but the temperature and SNOW is telling a very different story. I know this too shall pass and green grass and blooms are on the way but in the meantime, let’s eat all the hot spicy foods. To be honest I could eat like this all year round. Comfort food is always trending and always welcome in my books.l

This curry has a super flavourful kick from the Kashmiri red chilis we used. If you don’t like it so spicy, I might suggest easing up on that. On the other hand feel free to kick it up even further if it calls to you. But be forewarned this powder packs a punch!

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Spicy Potato Curry

This Potato Curry is spicy and hearty. Perfect for a cold Spring or winters night. Enjoy it with Jeera rice for a complete meal!
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Servings: 6
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Equipment

  • dutch oven or large pot

Ingredients

  • 2 tbsp olive oil
  • ½ red onion diced
  • 1 leek white part only, chopped
  • 1 carrot diced
  • 1 stalk celery chopped
  • 2 garlic cloves minced
  • 1 tbsp ginger minced
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp coriander
  • ½ tbsp Kashmiri chili powder
  • 1 tbsp tomato paste
  • 2 russet potatoes medium sized
  • 1 28oz canned crushed tomatoes
  • 1 litre veggie stock
  • 1 cup chickpeas cooked
  • ½ cup white beans cooked
US Customary - Metric

Instructions

  • Heat olive oil in a large dutch oven. Add red onion, leek, carrot and celery. Saute for several minutes. Season with sea salt and cracked pepper.
  • Add garlic, ginger and toss to combine. Cook for 1 minute. Add spices and toast for 30 seconds.
  • Toss in tomato paste and cook for 30 seconds more.
  • Add in potatoes and stir to coat.
  • Add in tomatoes and veggie stock. Bring to a boil and cook for 30 minutes until potatoes are fork tender.
  • Lastly add in cooked chickpeas and beans. Cook for an additional 10 minutes. Season again with salt and pepper.
  • Serve with rice.

Nutrition

Serving: 1g | Calories: 201kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 714mg | Potassium: 623mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2885IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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