Curried Potatoes Recipe | Vegetarian Times Skip to main content

Curried Potatoes

Serve this dish on its own or with steamed rice.

Ingredients: 

Ingredients: 

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1 ½ Tbs. vegetable oil
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2 medium onions, diced (3 cups)
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3 cloves garlic, minced (1 Tbs.)
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4 large Yukon gold potatoes, peeled and cut into chunks
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3 carrots, peeled and cut into 2-inch pieces (1 cup)
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3 Tbs. Madras curry powder
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1 15-oz. can black beans
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3 medium tomatoes, coarsely chopped (1 ½ cups)
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1 cup low-sodium vegetable broth
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2 jalapeno chiles, seeded and finely chopped (¼ cup)
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1 tsp. balsamic vinegar

Instructions: 

1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.

2. Add beans and their liquid, tomatoes, broth, jalapeño chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

Nutrition Information: 

Calories: 
282
Protein: 
9 g
Total Fat: 
4 g
Saturated Fat: 
0.5 g
Carbohydrates: 
55 g
Cholesterol: 
0 mg
Sodium: 
499 mg
Fiber: 
10 g
Sugar: 
9 g
Yield: 
Serves 8

Comments on this Recipe

Really good. Recommend adding corn. Could also add green peppers. We used red curry paste instead of yellow powder and it worked very well.

My wife doesnt like carrots but I might add the corn or even spinach instead. Looks delicious

This wasn't my favorite. The flavor wasn't as curried as I expected. I love curries but this one didn't do it for me.

i tried this and it is the best one thank you

This is good stuff. I added a small bunch of Kale and a cup of corn. Yummy.

My family and I loved this recipe. I left the jalapenos out, and it was great without them. My daughter enjoyed it so much she got up this morning and had the leftovers for breakfast!!

I used half the amount of tomatoes, added a cup of peas and a quarter cup of coconut milk, and substituted some hot pepper flakes for the jalapenos. It was super yummy!!

This is so good!! I took Mers advice and added red pepper flakes instead of jalapenos. I also added sweet peas and cauliflower florets. When I was India they also used hard boiled egg whites in some of their curries. That would be a great addition too! This will for sure go into the rotation!

For Rosh Hashana dinner

I hate, hate, hate to cook...but this is so easy and tastes so good...I may become a convert!!

This recipe is definitely worth the 4 stars. I have tried a few that have had four stars and have been disappointed but not this one. I used 1 tbsp of hot curry powder and 2 tbsp of regular store bought stuff. This was excellent and great re-heated the next day!

I forgot the corn - that was a good suggestion. I threw in a bunch of brussels sprouts I had in the fridge. Note: Do not add brussels sprouts to this recipe.

I always add a sweet potato to the pot when I make this. It's one of my favorites.

Yum! I also used red curry paste and used crushed red pepper instead of Jalapenos. Instead of fresh tomatoes, which I didn't have enough of, I used crushed canned tomatoes. Just as good. Also cooked it for an hour - potatoes weren't done enough after 45 mins.

Hey, this was good! Better than I expected for some reason.

This came out so yummy! I added a small can of corn and I used red pepper flakes instead of jalapenos too. My husband and I were both surprised by how great this meal was! I also made a side of white rice but it was better without it! This is a recipe that I will be using again very soon!

This was a wonderful recipe.

Ok I just made this for lunch...AMAZING. I added a little brown sugar just to make it a tad bit sweet (I like sweet). One of the yummiest things I have ever made.

This was delicious and filling. I used garbanzo beans instead of black beans, and it was delightful. The curry is mildly sweet on its own, but adding a touch of sugar makes for that perfect sweet/hot combination. I will be making it again for sure!

Very fulfilling and delicious! I love that it turned into a stew.

Want to try this

Just finished this dish....it is awesome! Try it....

Beth here's the recipe

Try this

Yum!! I love potato curry with any other vegetable/pulse etc in. this is lovely! I don't use curry powder, EVER, because it is sometimes just bulked out with rice flour etc that gives nothing to the flavour. It is very very easy to make your own curry powder, to your own taste, and it will keep in an airtight jar. Dry-fry your seeds: cumin, coriander, fenugreek, fennel, cardamom, mustard etc then grind using a mortar and pestle. you could add some of this to a home made paste of onion, garlic, ginger and chillis zapped in a blender. Any combination of potato + root or other veg + a bean/pulse is a winner, especially in the colder months. Thank you very much for sharing; I would never have thought to use black beans in a root veg curry :-)

I cooked this meal tonight for my family they all loved it so much, they said "wow I'm thinking of being a vegetarian now" lol thanks.

recipe

I make this regularly, it freezes very well in 2-3 serving containers (good for hubby & me on a weeknight over rice or quinoa or just by itself. Love all the flavors, highly recommended! Very forgiving/versatile, several substitutions possible. Highly recommend!!