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Warm, fragrant, and packed with flavor, this One-Pot Potato Curry is the ultimate comfort dish. Creamy coconut milk, tender potatoes, and aromatic spices come together in a single pot for a meal that’s as easy to make as it is delicious. Perfect for busy weeknights or cozy weekends, this curry is sure to become a family favorite.
I first discovered the magic of One-Pot Potato Curry during a chilly autumn evening. The aroma of spices filling the kitchen instantly transported me to a bustling Indian market. Since then, it’s been my go-to recipe for gatherings, potlucks, and even solo dinners. There’s something deeply satisfying about a dish that’s both hearty and simple to prepare.
Ready to bring this flavorful dish to life? Let’s dive into the recipe!
What to Expect
- Time: Approximately 40 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready. Dice the potatoes, mince the garlic and ginger, and measure out the spices. This will make the cooking process smooth and enjoyable. Also, have your coconut milk and tomatoes ready to go once the spices are toasted.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 2 tablespoons |
| Yellow onion (medium) | 1 |
| Garlic cloves (minced) | 3 |
| Fresh ginger (minced) | about 1 tablespoon |
| Curry powder | 1 tablespoon |
| Garam masala | 2 teaspoons |
| Ground cumin | 2 teaspoons |
| Ground turmeric | 1 teaspoon |
| Kosher salt | ¼ teaspoon plus additional to taste |
| Cayenne pepper | ¼ teaspoon plus additional to taste |
| Yukon gold potatoes (peeled and ¾-inch diced) | 2 pounds (about 4 potatoes) |
| Reduced sodium chickpeas (rinsed and drained) | 1 (14-ounce) can |
| Diced tomatoes in their juices | 1 (14-ounce) can |
| Light coconut milk | 1 (14-ounce) can |
| Granulated sugar (optional) | 1 teaspoon |
| Freshly squeezed lemon juice | 1 tablespoon |
| Frozen peas (no need to thaw) | 1 cup |
| Chopped fresh cilantro | for serving |
| Prepared brown rice, cauliflower rice, or naan | for serving |
Step-by-Step Guide
- In a Dutch oven or similar large pot, heat the olive oil over medium heat until shimmering but not smoking. Add the onion and cook for 4 minutes, stirring occasionally, until it begins to soften and turn translucent. Adjust the heat as needed to prevent browning.
- Add the minced garlic and ginger to the pot. Sauté for about 30 seconds, just until fragrant.
- Stir in the curry powder, garam masala, cumin, turmeric, salt, and cayenne pepper. Cook for about 1 minute, stirring constantly, until the spices are very fragrant.
- Add the diced potatoes to the pot and stir to coat them evenly with the spices.
- Stir in the chickpeas, ensuring they are well-coated with the spice mixture.
- Pour in the diced tomatoes (with their juices) and coconut milk. Increase the heat to medium-high and bring the liquid to a gentle bubble.
- Once bubbling, reduce the heat to medium and let the curry simmer gently for 15 minutes, or until the potatoes are tender when pierced with a fork. Stir every few minutes to prevent sticking.
- Stir in the sugar (if using) and lemon juice. Then, add the frozen peas and let the curry simmer for an additional 1 minute to warm through.
- Remove the pot from heat and sprinkle generously with chopped cilantro.
- Serve the One-Pot Potato Curry hot with prepared brown rice, cauliflower rice, or naan. Garnish with extra cilantro if desired.
Pointers for Perfection & How to Store
For the best flavor, toast the spices gently to release their aromas, but be careful not to burn them. If you prefer a thicker curry, let it simmer uncovered for a few extra minutes. This One-Pot Potato Curry is versatile—feel free to swap in sweet potatoes or add spinach for extra greens. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. For a different but equally comforting one-pot meal, try this Cozy One Pot Chicken And Rice Recipe.
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One-Pot Potato Curry: Sweet Potato Recipes
- Total Time: 40
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This One Pot Sweet Potato Curry is the definition of comfort food. Tender chunks of sweet potato and hearty chickpeas are simmered in a rich, creamy coconut milk broth spiced with turmeric, cumin, and ginger. It is naturally gluten-free, vegan, and packed with flavor, making it a perfect weeknight dinner that requires minimal cleanup.
Ingredients
— The Base —
1 tablespoon coconut oil (or olive oil)
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
— The Spices —
2 tablespoons mild yellow curry powder (ensure gluten-free)
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
— The Vegetables & Liquid —
2 large sweet potatoes (approx. 1.5 lbs), peeled and cubed into 1-inch pieces
1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) full-fat coconut milk (for creaminess)
1 can (14.5 oz) diced tomatoes (undrained)
1 cup vegetable broth (certified gluten-free)
— The Finish —
2 cups fresh baby spinach or kale leaves
1 tablespoon fresh lime juice
Fresh cilantro, chopped (for garnish)
Instructions
1. Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
2. Bloom Spices: Add the minced garlic, grated ginger, curry powder, turmeric, cumin, coriander, cayenne, and salt. Stir constantly for 1 minute until the spices are fragrant and coating the onions.
3. Add Veggies & Liquids: Add the cubed sweet potatoes, drained chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir well to combine.
4. Simmer: Increase the heat to bring the mixture to a gentle boil. Then, reduce the heat to low, cover the pot, and simmer for 20–25 minutes.
5. Check Doneness: The curry is done when the sweet potatoes are fork-tender and the sauce has thickened slightly.
6. Add Greens: Stir in the baby spinach (or kale) and cook for just 2–3 minutes until wilted.
7. Finish: Remove from heat. Stir in the fresh lime juice to brighten the flavors.
8. Serve: Ladle over steamed basmati rice or quinoa and garnish generously with fresh cilantro.
Notes
Texture Tip: For a thicker, creamier curry, mash a few of the sweet potato chunks against the side of the pot before serving.
Spice Level: This recipe is mild-medium. If you love heat, add a diced jalapeño along with the onions or increase the cayenne pepper.
Storage: Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Protein Boost: Add cubed tofu or cooked chicken breast along with the sweet potatoes if you want extra protein.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9
- Sodium: 680
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 9
- Protein: 8
- Cholesterol: 0
Your Burning Questions Answered!
Can I make this curry ahead of time?
Absolutely! This One-Pot Potato Curry tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat gently before serving.
- Is this dish spicy?
- The level of spice can be adjusted to your taste. The recipe includes a small amount of cayenne pepper, but you can increase or omit it based on your preference.
Can I freeze this curry?
While you can freeze it, the potatoes may become slightly mealy upon thawing. If you plan to freeze, consider undercooking the potatoes slightly before freezing.
Dig In & Enjoy!
This One-Pot Potato Curry is more than just a meal—it’s a warm hug in a bowl. Whether you’re cooking for a crowd or just yourself, it’s a dish that brings comfort and joy with every bite. Don’t forget to garnish with fresh cilantro and serve with your favorite sides. For more delicious ideas, follow me on Pinterest.