Loaded with a flavorful array of spices and served over jasmine rice, these Indian curry potatoes with spring vegetables are bright and hearty. The perfect dish for a cool day.
Not only are potatoes low in calories and in fat, they are packed with vitamin c and an abundance of potassium.
Spice is the variety of life, and there is a plethora of spices that can be used to create incredibly delicious potato dishes. 
This flavorful stew recipe is filled with an array of spices that marry together to create the most aromatic and satisfying vegetarian dish. Served over a bed of Jasmine rice, it is both fragrant and delectable. Some of the spices used include turmeric, ginger, bay leaves and cinnamon.
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Indian Curry Potatoes and Vegetables
- Total Time: 51 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
Flavorful Indian-spiced potatoes and spring vegetables simmered in coconut milk. Serve over rice for a hearty, satisfying meal.
Ingredients
- 2 tbsp olive oil or clarified butter
- 0.5 yellow onion (Vidalia thinly sliced)
- 2 tbsp (30 ml) peeled fresh ginger finely chopped
- 4 garlic cloves (thinly sliced)
- 2 bay leaves
- 2 serrano chiles (finely chopped)
- 1 tbsp (15 ml) ground turmeric
- 1 tsp ground curry powder
- Coarsely ground black pepper to taste
- Salt to taste
- 3 small Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 2 medium carrots (cut into 1/2-inch pieces)
- 0.5 lbs (227 g) French style green beans (cut into 1/2-inch pieces)
- 0.5 cups (118 ml) vegetable stock
- 1 cups (237 ml) unsweetened coconut milk
Instructions
- In a large heavy-bottom saucepan, heat the olive oil or butter.
- Add the ginger, garlic, curry leaves, chopped chilies, turmeric, one teaspoon of black pepper, and the onions.
- Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 6 minutes.
- Add the potato cubes, diced carrots, green beans, and vegetable stock, and bring to a boil.
- Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes.
- Season with salt and black pepper.
- Discard the bay leaves and serve over Jasmine rice.
Notes
- For a richer flavor, use ghee (clarified butter) instead of olive oil.
- If you prefer a milder curry, reduce the amount of serrano chiles or omit them altogether.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 5
- Protein: 7
- Cholesterol: 10
Frequently Asked Questions
What spices can I adjust if I want a milder flavor in the curry?
You can reduce the amount of turmeric and ginger to lessen the heat, while still maintaining a flavorful profile.
Can I use other types of rice instead of jasmine rice for serving?
Yes, you can substitute jasmine rice with basmati rice or even brown rice, though cooking times may vary.
What spring vegetables work best in this curry recipe?
You can use a variety of spring vegetables such as peas, asparagus, or carrots, which will complement the potatoes and spices well.
