nutritional 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
Vegan Gluten-Free

Curried Potatoes

Curried Potatoes

Serves 8

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

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.

June 2008

you might also like


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!!

Mike & Valerie Cannon - 2016-02-08 05:12:40


shameeka - 2015-08-09 18:22:32

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.

Chinedu Chinwe - 2015-03-25 02:29:22

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 :-)

Sky North - 2014-11-20 18:00:00

Try this

Me - 2014-01-26 22:57:49

Beth here's the recipe

Beth - 2013-09-01 18:47:57

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

susan - 2013-07-12 03:13:25

Want to try this

Lorna - 2013-07-04 12:13:27

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

Leah Reed - 2012-09-22 00:15:11

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!

Melissa - 2012-09-14 03:17:20

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.

Danielle - 2012-08-02 19:23:44

This was a wonderful recipe.

Garry - 2011-12-04 22:43:03

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!

DDnJJ - 2011-06-22 18:48:14

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

joli - 2011-06-12 21:41:33