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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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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!


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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!
Prep Time 20 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Main Course
Servings 6


  • dutch oven or large pot


  • 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)


  • 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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