Connoisseurus Veg · by Alissa Saenz★ 5.0 (12)
Potato Curry
NUTRITION · PER SERVING55M COOK
CAL 31%·PRO 35%
CARBS 91G58% OF CAL
15G FIBER0G ADDED14G INTRINSIC61G OTHER14G TOTAL SUGAR
FAT 25G36% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic curry made with potatoes, chickpeas, tomatoes, and peas in a coconut milk sauce spiced with garam masala, cumin, and turmeric. Warming and satisfying for a weeknight dinner served over rice.
mainindiancurrybeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons vegetable oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 2 teaspoons freshly grated ginger
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 1/2 pounds russet potatoes, (scrubbed and cut into 1-inch pieces)
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 1 (14 ounce or 400 gram) can diced tomatoes
- 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
- 1/2 cup frozen peas, (thawed)
- Salt and pepper, (to taste)
- Fresh cilantro, (for topping, optional)
At a glance
PER SERVING · TIME 55M
CAL 31%·PRO 35%
CARBS 91G58% OF CAL
15G FIBER0G ADDED14G INTRINSIC61G OTHER14G TOTAL SUGAR
FAT 25G36% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 694mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1797mg
- Calcium
- 149mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.