Potato Curry

5 from 6 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 174 kcal


  • Olive oil
  • 2 Onions
  • 1 tablespoon Fresh ginger
  • Chili spice
  • 2 Toes Garlic
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • 0,5 teaspoon Cayenne pepper
  • 1 teaspoon Ground turmeric spice
  • 0,5 teaspoon Sea salt
  • Pepper from the grinder
  • 500 g Waxy potatoes
  • 500 g Sweet potato
  • 400 g Strained tomatoes
  • 500 g Water / vegetable broth
  • 400 ml Coconut milk
  • 100 g Fresh frozen spinach


  • Peel and finely dice the onions, ginger and garlic. Peel the potatoes and sweet potatoes and cut them into about 5 cm cubes.
  • Heat the olive oil in a large pan. Fry the onion cubes, ginger and garlic in it until the onion is soft (approx. 5 minutes). Stir again and again. Season with chilli, cumin, coriander, cayenne pepper, turmeric and sea salt and sauté for about 1 minute.
  • Put the potatoes and sweet potatoes in the pan. Then add the tomatoes, broth and coconut milk. Bring everything to a simmer. Put a lid on the pan and turn the stove on low. Cover and simmer (approx. 40 minutes) until the vegetables are soft. Stirring occasionally.
  • Finally add the spinach and let it boil briefly. Then season with salt and pepper. It can be eaten as is as a main course or served with rice.


Serving: 100gCalories: 174kcalCarbohydrates: 26.6gProtein: 5.5gFat: 4.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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