Potato Curry Recipe

Our Potato Curry is a dish that tantalizes both the eyes and the palate. As you approach, the aromatic fusion of cumin, coriander, and garam masala fills the air, hinting at the rich flavors waiting within. The curry itself is a vibrant tableau of golden-brown potato cubes, creamy chickpeas, and verdant spinach, all nestled in a lusciously thick coconut milk sauce. Each spoonful reveals layers of warmth and spice, balanced by the subtle sweetness of tomatoes and the fresh zest of cilantro.

Ingredients

2-3 large Gold Yukon Potatoes, peeled and medium size cubed
1 can Garbanzo Beans (15 oz), drained and rinsed
1 can Coconut Milk (14 oz), full-fat
2 medium Tomatoes, diced
2 cups Spinach, fresh
1 large Onion, finely chopped
3 cloves Garlic, minced
1 inch Ginger, grated
1 finely chopped Green Chili (optional, for heat)
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1/2 tsp Cumin Powder
1 tbsp Lemon Juice
2 tbsp Oil
Water, as needed
Cilantro, for garnish
Salt, to taste

Instructions

Heat oil in a large pan over medium heat. Add cumin and mustard seeds, waiting until they begin to sizzle. Add finely chopped onion, sautéing until it turns golden brown. Stir in minced garlic cloves, grated ginger, and finely chopped green chili (optional for heat). Cook for 2 minutes.

Add potatoes, peeled and cut into medium cubes, to the pan. Sprinkle with turmeric, coriander powder, cumin powder, and salt to taste. Stir well to coat the potatoes in the spices. Sauté the potatoes for about 5 minutes, then add enough water to just cover them. Cover the pan and let it simmer for 15-20 minutes, or until the potatoes are almost tender.

Once the potatoes are nearly tender, add diced tomatoes and cook until they soften. Pour in coconut milk and bring the curry to a gentle boil. Add drained and rinsed chickpeas and fresh spinach. Adjust the salt and simmer for another 10-15 minutes.

Sprinkle garam masala and drizzle lemon juice over the curry, mixing well. Turn off the heat, cover the pan, and let it sit for a few minutes for the flavors to blend together.

Garnish with freshly chopped cilantro before serving. Serve the curry hot over a bed of cooked rice.