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Easy Curried Potatoes

This curried potatoes recipe is so easy to make and takes just 30 minutes from start to finish. I love having this as a side dish with chickpea curry or maybe a dahl – but it’s also great with naan and mango chutney!

When it comes to making curry recipes, I’ve really learned that you need to be bold with your flavours.

Spices are everything – so don’t be afraid to adjust this recipe according to your preferred spice level, and make the curry your own.

These curried potatoes are more of a dry curry than a really saucy one – I recommend mashing some of the potatoes into the sauce to thicken it up. This curry is perfect as a side dish, but is also great with naan and chutneys for a light dinner!

Making easy curried potatoes

This recipe is really easy to make. To start, you need to peel your potatoes and chop them into bite-sized cubes, then boil them until soft.

Then, you’ll heat some oil in a pan and add chopped onions, followed by minced ginger, garlic, and spices.

Next, add in tomatoes and a little stock, and add the potatoes, mashing a few in with the tomatoes. Leave to simmer (really let those spices meld together!), and voila!

Simple, easy, and absolutely delicious.

Easy Curried Potatoes

Easy Curried Potatoes

Yield: 2 Portions
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes

Easy curried potatoes ready in just over 30 minutes - the perfect hearty curry to pair with naans and a fresh raita or to have as a side dish. This recipe is healthy, vegan-friendly, and so easy to make!


  • 4 medium potatoes
  • 1 white onion
  • 1 tsp minced garlic (~1 clove)
  • 0.5 tsp tumeric
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • juice of half lemon
  • 100ml vegetable stock
  • 4 tomatoes, diced
  • 1 tbsp tomato puree
  • handful of coriander
  • salt and pepper


  1. Peel and chop your potato into bite-sized chunks, then boil for 10 - 15 minutes until soft.
  2. In a pan, heat a little oil and saute your onion for around 5 minutes on a low heat until they're soft and translucent.
  3. Add the garlic and ginger and cook for another 2 minutes until fragrant.
  4. Add the tomatoes, tomato puree, and spices and stir, then add the boiled potatoes and mix.
  5. Add the stock and leave to simmer for around 4 minutes. To thicken up the sauce, mashed some of the potatoes and then allow the mix to cook until most of the stock has reduced down.
  6. Squeeze over the lemon juice and top with chopped coriander.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 425mgCarbohydrates: 125gFiber: 25gSugar: 29gProtein: 16g

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Potentially variations that could be great for this recipe include:

  • Adding some chickpeas to make the curry more of the main dish
  • Adding chopped tomatoes for a saucier curry
  • Add in some coconut milk to make it creamier
  • Scatter over some desiccated coconut
  • Use this recipe as the filling for a dosa with chutneys!

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