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Delicious Persian Potato Curry

Delicious Persian Potato Curry for a Hearty Weeknight Feast

Delicious Persian Potato Curry is a comforting vegetarian dish featuring tender Yukon Gold potatoes in a flavorful sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Simmering Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 4 medium Yukon Gold Potatoes Replace with russets or red potatoes if preferred.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with vegetable oil.
  • 2 medium Yellow Onions Sauté until caramelized.
  • 1 medium Green Bell Pepper Substitute with red or yellow for sweetness.
  • 3 cloves Garlic Minced.
  • 1 inch Fresh Ginger Grated.
  • 1 medium Red Chili Adjust for spice level.
For the Spice Mix
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
For the Sauce
  • 2 medium Tomatoes Use fresh or canned.
  • 1 tablespoon Tomato Paste Optional.
  • 2 tablespoons Fresh Lime Juice Essential for flavor.
  • 1 teaspoon Black Pepper Freshly ground.
  • 1/4 cup Cilantro Chopped, for garnish.

Equipment

  • large saucepan

Method
 

How to Make Delicious Persian Potato Curry
  1. Boil the cubed Yukon Gold potatoes in salted water for about 10 minutes, or until tender. Drain and set aside.
  2. In a large saucepan, heat the extra virgin olive oil over medium heat. Add the sliced onions and sauté for approximately 8 minutes until caramelized.
  3. Stir in the sliced green bell pepper and continue cooking for an additional 3 minutes until softened.
  4. Mix in the minced garlic, freshly grated ginger, and red chili. Cook for 1 minute until fragrant.
  5. Add turmeric, ground cumin, and ground coriander, stirring for 1-2 minutes to release their flavors.
  6. Gently fold in the chopped tomatoes and cook for about 3 minutes until they soften.
  7. If desired, stir in tomato paste and 1 cup of water; mix thoroughly to create a sauce.
  8. Add the drained potatoes, squeeze fresh lime juice over the top, and season with kosher salt and black pepper to taste.
  9. Cover and let the curry simmer for 15 minutes to meld the flavors.
  10. Garnish with cilantro before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 600mgPotassium: 850mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

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