Summary:
This vegetarian potato curry features an orange flavor-packed sauce similar to an Indian tikka masala sauce. It's an easy one-pot recipe with minimal preparation and simple instructions.
INGREDIENTS
- 1 pound fingerling potatoes, cut into 1-inch chunks (Note 1)
- 1 tablespoon cooking oil
Sauce:
- 15-ounce can
tomato sauce - 1 cup heavy whipping cream (Note 2)
- 5 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons
garam masala (Note 3) - 1/2 teaspoon
paprika - 1/2 teaspoon
turmeric - 1/2 teaspoon table salt
- 1/4 teaspoon
ground cayenne
INSTRUCTIONS
- Sauté Potatoes: Heat oil in 3-quart or larger pan. Add fingerling potatoes, sautéing until crisping around edges, about 10 minutes, stirring occasionally.
- Simmer: Add garlic to pan with potatoes and cook until garlic browns, about 1 minute. Stir in all remaining sauce ingredients. Bring to simmer. Cover and adjust heat to medium-low. Cook until potatoes are tender, about 15 minutes.
- Serve: Uncover pan and stir. Serve hot (Note 4).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 740 (62% from fat) | |
| Total Fat 51g | 78% |
| Saturated Fat 29g | 144% |
| Cholesterol 135mg | 45% |
| Sodium 1640mg | 68% |
| Net Carb 60g | |
| Total Carb 67.5g | 22% |
| Dietary Fiber 7.5g | 30% |
| Sugars 15.5g | |
| Protein 11g |
PHOTOS
I know this is an older recipe of yours, but I just had to leave a comment. This is hands down the easiest and most flavorful curry I’ve ever made! My husband and I are vegetarians and we have never thought to use potatoes in place of a protein. They we delicious and made a very hearty and filling alternative to meat. The sauce was so smooth and creamy that I was licking my bowl clean LOL I am so so happy I came across this recipe. Thank you sooooooo much for sharing!!! This is a new favorite in my household now!
Thanks for sharing your experience, Maddie! Happy to hear that you guys loved it 🙂
Mmmmm! I used a can of whole fat coconut milk instead of heavy cream for a dairy-free alternative and added 2 tsp. curry powder in addition to the garam marsala spice as well as a few more cloves of garlic and a few leaves of Kafir lime. Delectable!
Thank you for a delicious weeknight meal!
Just happened upon this recipe via Google Search. Made it today, and it was incredibly delicious! I stuck with the heavy cream and added half a cup of peas. So Good. Thank you so much for sharing. I will make it again and again 🙂
Very Good!Doubled the recipe, substituted coconut milk for heavy cream, and a dash of red chili flakes instead of cayenne. I added frozen peas at the end as another reader had suggested. Loved it!!
Just made this and it was INCREDIBLE! I substituted coconut milk instead of the heavy whipping cream to make it vegan and it was great. I love how simple it is to make and the clean up was a breeze!
I made this for dinner tonight and it was delicious. It is so simple and easy but full of flavor. I wanted to lick the pan clean! This will be a repeat. Thank you!
This is delicious. Followed the directions exactly. My husband and I both really enjoyed it. I think I’ll try it next time with a mixture of vegetables.
This was literally so good! One of the best curries I’ve ever made! I used Silk heavy whipping cream to make it vegan and added some chickpeas!
I make this dish once or twice a month. I usually add a can of drained chickpeas and a can of diced tomatoes then double the spice and cream . It’s always so creamy and yummy! I don’t put cayenne in the whole dish, just add it to my bowl since my husband can’t handle spicy food anymore.
LOVE LOVE LOVE, and to toss it up sometimes, I use Paneer or cauliflower instead of potatoes. Could do chicken if you so choose. So versatile. My favorite.
Wow! So freakin good! I gave the potatoes a good frying and used a Garam Masala spice from an African shop. It was over the top. Thank you for this recipe.
This dish is delicious, easy to make and great taste..I added more spice and cream and it’s to die for…Thanks..
Can this be done in the instantpot? If so, would you happen to know the timing?
Sorry I don’t know the timing! It would be a great dish to make in the instant pot though 🙂
Such a good recipe. Like a few other people mentioned I too substituted the cream for coconut milk, doubled the spice quantities and added sweet potato and peas. It’s a bit sweeter than im used to in a curry but not in a bad way. Will definitely be adding this to my meal rotation.
It was great! Really enjoyed it. Easy to make and budget friendly.
Hey I was just wondering if I can substitute the tomato purée for tomato paste?
No, you’ll need the tomato puree for this recipe.
Can I puree my canned stewed tomatoes?
That should work. Hope it comes out well!
Really great starting point recipe, and really easy/quick to put together. I swapped out the heavy cream in favor of unsweetened coconut milk, and increased the cayenne just a smidge. Delicious flavor, especially the next day. I wasn’t crazy for the potato texture/flavor, so next time I’ll probably sub in tofu instead. Get yourself some naan bread as a side, and this will definitely become your new favorite meal.
I have made this more times that I can count. It is SO good. I usually add in more of the spices then recommended. My wife isn’t a big fan of it because she doesn’t like “red sauce”, but oh well, I just make a batch of it and eat it for lunch all week. Definetly recommend making this recipe.
It’s delicious but I must have missed something mine is also too “tomato” tasting.
tomato pure is too much in the recepie. i added only 3 tbsp of it the second time i made it. also i replace potatoes with chicken brests bites for my non vegetarian boyfriend. it turned out great.
This was pretty good, although it was a bit too “tomato-y” for me. Is there a way to decrease the amount of tomato sauce?
I would keep the amount of tomato sauce the same, and increase the heavy cream and spices a bit to see if that helps.
You think i could add frozen peas to this? I am making this tonight. If you don’t answer i will just add it and let you know how it came out.
Hi Charles, I just saw your comment! Peas would be a great addition, and I think you can just stir in frozen peas at the end of the recipe.
I did about half a cup it was great.
Awesome, glad to hear that!
Made this for dinner and switched out the cream for coconut milk also added a bit of cauliflower and pumpkin. Then after lightly cooking in the pan I transferred it to my slow cooker to finish off. Am also in the middle of making your naan bread (making the dough in my bread maker) and really looking forward to eating it all up.