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A photo of potato and green bean curry serve in a white bowl.

Easy Potato Curry

A wonderful stress-free vegetarian potato curry that will fill everyone up, leaving them satisfied. 

Course Comfort Food
Cuisine Indian
Keyword easy vegetarian curry, potato and bean curry, potato curry recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 162 kcal
Author Nicolas

Ingredients

  • 1 tablespoon of ghee
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • 1 onion peeled and sliced
  • 2 garlic cloves peeled and finely chopped
  • 2 cardamom pods
  • 2 tablespoons of curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 L veg stock
  • 1.25 kg potatoes
  • 1 tablespoon of cornflour
  • 300 g green beans topped and tailed
  • A bunch of coriander roughly chopped
  • Salt and pepper for seasoning

Instructions

  1. Peel and cut the potatoes into inch thick dices. Transfer them to a large bowl and cover with water so they don't go brown.

  2. Heat the ghee up in a large pot over high heat. One the ghee is really nice and hot, add your mustard seeds and fennel seeds, then put your lid on top. You should start to hear the seeds pop.

  3. Once the popping has stopped, turn the heat down to about medium, then add your onions and fry them for a couple of minutes. Next, add your garlic and cardamom pods and fry for a further 30 seconds, making sure the garlic doesn't burn.

  4. Add your curry powder, garam masala, ground coriander and ground turmeric.
  5. Stir the spices through then add your stock. Bring the stock to a boil, drain your potatoes then add them to the curry. Mix 1 tablespoon of water with your cornflour, then add to the potato curry (this will thicken the curry mixture). Bring the curry mixture back up to a boil again, and boil for 15-20 minutes with the lid on until the potatoes are cooked through.
  6. Turn the heat down to about low-medium, add your beans, cover with a lid then cook for a further 3-4 minutes.
  7. Season the curry to taste with salt and pepper, turn the heat off and finally, add your coriander and stir through.
  8. Serve with rice, popadums, bread, whatever you like!

Recipe Video

Recipe Notes

  • Curry is always better the next day! So they make the best leftovers. 
  • Don't cook the beans for too long, otherwise, they will lose their texture and vibrancy. And they will turn to mush. 
  • Since potatoes are already very filling, I like to serve this dish with some popadoms instead of rice or flatbreads.
Nutrition Facts
Easy Potato Curry
Amount Per Serving
Calories 162 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 2.1g13%
Cholesterol 8mg3%
Sodium 1136mg49%
Potassium 7mg0%
Carbohydrates 25.3g8%
Fiber 11.4g48%
Sugar 9.4g10%
Protein 6.3g13%
Calcium 90mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.