• Kim Campbell

Curried Potatoes

Updated: Jun 22, 2018

This dish has an Indian flair with its combination of potatoes, curry coconut milk, and chickpeas. This is a great recipe for the slow cooker, so you can arrive home to the sweet aroma of curried potatoes!

Yields: 4 servings

Prep Time: 15 minutes Cook Time: 30 minutes


4 potatoes, peeled and cubed

1 onion, diced

3 garlic cloves, minced

2 teaspoons ground cumin

¼ teaspoon cayenne pepper

1 tablespoon Thai Kitchen Red Curry Paste

4 teaspoons Garam Masala

1 teaspoon grated fresh ginger

1 teaspoon sea salt

One 14-ounce can diced tomatoes

One 15-ounce can chickpeas, rinsed and drained

1 ½ cups frozen peas

¾ cup lite coconut milk


  1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until just tender, 10-12 minutes. Be careful not to overcook the potatoes which creates a mushy texture.

  2. Drain the potatoes and set aside.

  3. Sauté the onion and garlic in a little water until tender, about 5 minutes. Season with the cumin, cayenne, curry paste, Garam Masala, ginger, and salt; cook for 2 minutes more.

  4. Add the tomatoes, chickpeas, frozen peas, and cooked potatoes.

  5. Pour in the coconut milk and bring to a simmer. Simmer for 5-10 minutes.

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