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Potato curry

Serves 3-4, depending on how many other dishes you eat it with. As a guide, we served it with dahl and wilted chard and it made 3 portions.


500g potatoes
2 tbsp sunflower oil
1-2 tsp ground turmeric
1 bay leaf
1 small onion, sliced
3 cloves garlic, minced
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
100g passata (or we used tomato puree and water)
couple of handfuls of frozen peas
1-2 tsp garam masala
salt and pepper, to taste
water, if needed to thin


  1. Chop the potatoes into bite-sized pieces and place in a large pan of salted water. Bring to the boil and simmer for 8 mins.
  2. In a large frying pan, heat the oil and add the potatoes, turmeric, bay leaf, and onion. Fry until the onion begins to colour.
  3. Add the garlic, chilli powder, cumin and coriander and stir, frying for a few more minutes.
  4. Add the passata (or tomato puree and water) and stir in well so that it's mixed into a sauce-like consistency. Cook for 5 minutes or so over a low heat.
  5. Add the peas and garam masala and cook for a few more minutes.
  6. Taste and adjust the seasoning and spice levels to your liking. Add more water if you want a slightly thinner curry.
  7. Serve alongside other curry dishes of your choice; you could try the recipes for beetroot curry and courgette curry that we have on this site. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Potato curry in bowl