Potato Cumin Curry

At the moment, I am in love with curries and this Potato Cumin Curry is no exception. It really is amazing what a can of coconut milk and a couple tablespoons of curry powder can do for the humble potato. Over at I Heart Cooking Clubs we are celebrating spices this week, with the challenge to use one or more spice from our spice cabinet. Sounds like the perfect excuse to whip up another tasty curry recipe.

This potato curry is so simple, quick and delicious. It is a combination of russet potatoes, chickpeas, coconut milk, curry powder, cumin, and saffron. A quick one pot meal, that comes together quickly and provides instant comfort in a bowl. Extremely filling, this is a delicious meal that I will make again.

Potato Cumin Curry
Adapted from Kitchen Express by Mark Bittman
Serves 4-6
Peel and cut four baking potatoes into half-inch pieces. In oil, cook a thinly sliced onion until just soft, about two minutes; add a couple of tablespoons of curry powder, a tablespoon of cumin, and a pinch of saffron. Add the potatoes and toss to coat with the spices. Then add a can of coconut milk; fill the can with water and add that, too. Bring the mixture to a steady bubble; cover and cook until the potatoes are almost tender; about eight minutes. Add a drained can of chickpeas. Combine well and continue cooking until the potatoes are tender and the beans are warmed through. Serve topped with freshly chopped cilantro.

Notes/Results: I really liked this recipe. It was delicious and comforting, not to mention a very tasty one-pot meal. I made a few changes, using a can of lite coconut milk and leftover chicken stock instead of the water. I didn't have cilantro, so I garnished with chives. This curry was great served right away, but was much thicker and tastier the next day once the flavors had a chance to meld. This is definitely a recipe that I will make again.


This is my submission for I Heart Cooking Clubs. We're really spicing things up in the kitchen this week, click on the link to check it out!