Tomato and Potato Curry Recipe

Name: Tomato and Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g potatoes, small, peeled, quartered; 2 tablespoons vegetable oil; 1 tablespoon black mustard seeds; 1 onion, thinly sliced; 2 garlic cloves, crushed; 5 cm piece ginger, peeled, grated; 1 long green chili, seeds removed, chopped; 1 teaspoon turmeric; 6 curry leaves; 2 ripe tomatoes, peeled, seeds removed, cut into wedges; 125 ml coconut milk; salt and pepper; 110 g baby spinach leaves; 100 g cashew nuts

Servings: persons

900 g potatoes, small, peeled, quartered
2 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
5 cm piece ginger, peeled, grated
1 long green chili, seeds removed, chopped
1 teaspoon turmeric
6 curry leaves
2 ripe tomatoes, peeled, seeds removed, cut into wedges
125 ml coconut milk
salt and pepper
110 g baby spinach leaves
100 g cashew nuts

1
Parboil potatoes in a saucepan of boiling water, drain.
2
Heat oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop.
3
Add onion and fry for 2 minutes or until softened.
4
Add garlic, ginger, chilli and turmeric and fry, stirring for 1/2 minute.
5
Add potato and cook for about 2 minutes, stirring to prevent catching.
6
Add curry leaves, tomatoes and coconut milk.
7
Season, then stir in spinach and nuts.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 900 g potatoes, small, peeled, quartered, 2 tablespoons vegetable oil, 1 tablespoon black mustard seeds, 1 onion, thinly sliced, and more.

Yes, Tomato and Potato Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato and Potato Curry

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