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!

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!

Spicy Potato Curry

Teri-Ann Carty

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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Prep Time 20

Cook Time 45

Course Dinner, Lunch, Main Course

Servings 6

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 medium sized russet potatoes
1 28oz canned crushed tomatoes
1 litre veggie stock
1 cup chickpeas (cooked)
½ cup white beans (cooked)

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.

Keyword curry, dairy free, gluten free, plant based, potato salad, spicy, vegan

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