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Olivia

Potato Curry

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Indian potato curry with ginger, chili, and fresh mint for a balanced plant-forward everyday dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Calories: 229
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 potatoes diced
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1 chili pepper chopped
  • 1 cup tomato puree
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh mint chopped

Equipment

Frying Pan
Frying Pan
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Large Deep Frying Pan

Cooking Instructions
 

  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and cook until soft.
  3. Stir in garlic, ginger, and chili and cook briefly.
  4. Add turmeric and cumin and mix well.
  5. Stir in tomato puree.
  6. Add diced potatoes and mix to coat.
  7. Add a small amount of water if needed.
  8. Cover and simmer until potatoes are tender.
  9. Season with salt and black pepper.
  10. Garnish with fresh mint before serving.

Nutrition

Calories: 229kcalCarbohydrates: 38gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 32mgPotassium: 1066mgFiber: 6gSugar: 6gVitamin A: 557IUVitamin C: 57mgCalcium: 51mgIron: 3mg

Notes

Cut potatoes evenly for consistent cooking.
Adjust chili to taste.
Serve warm for best flavor.

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