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
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
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
Nutrition Facts
Spicy Potato Curry
Serving Size
1 g
Amount per Serving
Calories
201
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
714
mg
31
%
Potassium
623
mg
18
%
Carbohydrates
33
g
11
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
2885
IU
58
%
Vitamin C
9
mg
11
%
Calcium
66
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.