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Weeknight Potato Curry

Updated Jun 17, 2021Published Jun 7, 2017 By Julia 34 CommentsThis post may contain affiliate links.

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.
potato curry served with rice in white bowl

Potato Curry

4.7 from 20 votes
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Prep: 10 minutes mins
Cook: 25 minutes mins
Yield: 2 servings

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  
Vitamin A 61% · Vitamin C 82% · Calcium 14% · Iron 22%

PHOTOS

potato curry served with rice in white bowl
potato curry cooking in black pan
overhead view of potato curry and white rice
close up view of potato curry

NOTES & TIPS

(1) Potatoes. I use fingerling potatoes with skins on, which are tiny stubby finger-shaped potatoes.
(2) Heavy Whipping Cream. I haven’t used anything other than dairy-based cream, but readers have successfully substituted some or all of the cream with canned coconut milk. I think the taste of coconut milk would go wonderfully with the flavors in this curry, especially if you use full-fat coconut milk. For a thicker, luxurious sauce, a better substitution might be coconut cream.
(3) Garam Masala. This is one of those spices that can’t be easily substituted because it gives a characteristic taste to curries. It’s a blend of ground Indian spices including pepper, cloves, cinnamon, nutmeg, cardamom, and cumin. You can easily buy garam masala online, or you can find it at many U.S. supermarkets.
(4) Serving. Serve the curry with steamed basmati rice, roasted naan, fried riced cauliflower, or creamed spinach. Garnish with chopped fresh cilantro. This curry has a generous amount of sauce, so it’s best to serve with something to help sop up the extra sauce.
(5) Similar Recipes. Another vegetarian curry you might like is cauliflower curry, which has a similar sauce but uses oven-roasted cauliflower florets. If you prefer chicken curries, check out chicken tikka masala (versions for stovetop, slow cooker, and pressure cooker) or butter chicken (stovetop and pressure cooker).

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Filed Under: Asian Takeout, Mains: Vegetable, Per Serving: More Than 10g Net Carbs Tagged With: 31-60min, cayenne, garam masala, garlic, heavy cream, lemon, more10ingredients, paprika, potatoes, stovetop, tomato sauce, turmeric, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
Maddie

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!

Vote Up3Vote Down  Reply
5 years ago
Julia

Thanks for sharing your experience, Maddie! Happy to hear that you guys loved it 🙂

Vote Up1Vote Down  Reply
5 years ago
Samantha

Uhm, this is freakin delicious! Thank you for sharing the recipe. Honestly tastes like something I order from my local Indian food restaurant. I love this recipe so much. I sautéed some red bell pepper, onion, carrots and broccoli as well. 10/10!

Vote Up2Vote Down  Reply
3 years ago
artgirlcooks

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!

Vote Up2Vote Down  Reply
6 years ago
Sasha

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!!

Vote Up2Vote Down  Reply
7 years ago
Darbi

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!

Vote Up1Vote Down  Reply
4 years ago
Nichole

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 🙂

Vote Up1Vote Down  Reply
6 years ago
Mary

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!

Vote Up1Vote Down  Reply
7 years ago
Sarah Nichols

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!

Vote Up1Vote Down  Reply
7 years ago
Gabriela

Have been preparing this recipe for a couple of years already. One of my favorite ones! Quick and delicious!

Vote Up0Vote Down  Reply
1 year ago
Janet Pic

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.

Vote Up0Vote Down  Reply
4 years ago
Rachel

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.

Vote Up0Vote Down  Reply
4 years ago
Brenda Hain

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.

Vote Up0Vote Down  Reply
5 years ago
Lauren

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.

Vote Up0Vote Down  Reply
6 years ago
Aleisha jeffery

This dish is delicious, easy to make and great taste..I added more spice and cream and it’s to die for…Thanks..

Vote Up0Vote Down  Reply
6 years ago
Sonia

Can this be done in the instantpot? If so, would you happen to know the timing?

Vote Up0Vote Down  Reply
6 years ago
Julia

Sorry I don’t know the timing! It would be a great dish to make in the instant pot though 🙂

Vote Up0Vote Down  Reply
6 years ago
BGrass

It was great! Really enjoyed it. Easy to make and budget friendly.

Vote Up0Vote Down  Reply
6 years ago
Faaiqa

Hey I was just wondering if I can substitute the tomato purée for tomato paste?

Vote Up0Vote Down  Reply
7 years ago
Julia

No, you’ll need the tomato puree for this recipe.

Vote Up0Vote Down  Reply
7 years ago
Sheri

Can I puree my canned stewed tomatoes?

Vote Up0Vote Down  Reply
6 years ago
Julia

That should work. Hope it comes out well!

Vote Up0Vote Down  Reply
6 years ago
Stephanie @ 2 Cats& A Coffee

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.

Vote Up0Vote Down  Reply
7 years ago
Jordan

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.

Vote Up0Vote Down  Reply
7 years ago
Regina

It’s delicious but I must have missed something mine is also too “tomato” tasting.

Vote Up0Vote Down  Reply
7 years ago
gers

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.

Vote Up0Vote Down  Reply
7 years ago
Bridget

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?

Vote Up0Vote Down  Reply
7 years ago
Julia

I would keep the amount of tomato sauce the same, and increase the heavy cream and spices a bit to see if that helps.

Vote Up0Vote Down  Reply
7 years ago
charles moore

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.

Vote Up0Vote Down  Reply
7 years ago
Julia

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.

Vote Up0Vote Down  Reply
7 years ago
Charles

I did about half a cup it was great.

Vote Up0Vote Down  Reply
7 years ago
Julia

Awesome, glad to hear that!

Vote Up0Vote Down  Reply
7 years ago
Deb

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.

Vote Up0Vote Down  Reply
7 years ago
Jojo

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.

Vote Up-1Vote Down  Reply
6 years ago

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