Potato Curry



  1. Place potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low. Cover for about 15 minutes or until soft. Drain.
  2. Meanwhile, stir onion and garlic in a large non-stick pan with either water or high quality oil such as coconut or avocado oil. cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with all of the spices and cook for 2 minutes more. Add the canned tomatoes, chickpeas, green peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes. Serve with a side of basmati rice. Option to garnish with cilantro. 


For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com

4 Comments Add yours

  1. Looks so good!

    1. kathyrhn says:

      Thank you! One of my favourites. It’s so quick, and so delicious 🙂

      1. Would definitely give it a try soon!!

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