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Red Potato Curry

Savor the flavors of India by indulging in this tangy red potato curry! It's definitely paleo friendly, gluten-free & very easy to make for a quick weeknight meal. You can enjoy this with rice, sourdough bread or whatever you please.

Here's what you'll need

  • 5-6 small potatoes cut bit sized

  • Two tomatoes chopped

  • 2-3 garlic cloves

  • 2 tbsp organic tomato paste

  • 3 tbsp olive oil

  • 1 tsp cumin seeds

  • 1/2 tsp red chili powder (optional)

  • 1/2 tsp turmeric

  • 1 tbsp coriander seeds crushed

  • 1-2 cups water

  • Salt to taste

  • 1 tbsp freshly chopped cilantro

To make the curry

  1. Add the chopped tomatoes, garlic & tomato paste with a 1/4 cup of water to a blender and blend into a paste.

  2. Heat olive oil in a pot, then add cumin seeds and let it splutter for a few seconds.

  3. Add tomato mixture from the blender to the pot & stir well. Then add all the spices and mix again.

  4. Cover and let it cook on medium heat stirring every couple mins for about 5 mins. Add a little water if needed.

  5. Add the potatoes and mix it all up.

  6. Add the remaining water, mix & cover.

  7. Let the curry cook for about 15-20 mins till potatoes are fully cooked.

  8. Smash just a few pieces of potatoes in the curry with a large spoon & mix again. This will make the curry rich. (optional)

  9. Serve the curry in a bowl and garnish with freshly chopped cilantro.


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