What type of potato is best for curry?

For a dish like curry, you want a waxy potato that won’t fall apart during cooking. This recipe calls for Yukon Gold, but Red Bliss potatoes would also work.

How do I store leftovers?

You can refrigerate leftovers in an airtight container for up to a week. If you want to freeze leftovers, store them in a freezer-safe container or bag for up to 2 months. When ready to use, thaw in the fridge and reheat, and give it a touch of seasoning as desired.

What should I serve with potato curry?

An excellent accompaniment would be a leafy green salad or a cucumber salad . You could add Tandoori Tofu with grilled eggplant and cherry tomato skewers. If serving guests, a basket filled with flatbreads such as naan, chapati or roti would go over especially well.

Potato Curry

Name: One-Pot Potato Curry
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup chopped yellow onion; 1½ pounds Yukon Gold potatoes, scrubbed and cut into ½-inch cubes (about 4⅓ cups); ¾ teaspoon salt; 1 pound fresh green beans, trimmed and cut into 1-inch pieces (about 4 cups); 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1 teaspoon curry powder; ½ teaspoon ground coriander; ¼ teaspoon crushed red pepper; ¼ teaspoon garam masala; 1 cup water; 2 plum tomatoes, chopped (about 1 cup); 1 cup light coconut milk, well shaken and stirred; 2 tablespoons chopped fresh cilantro; 1 (8.8-ounce) package precooked microwaveable brown rice, prepared according to package directions

Active Time:

35 mins

Total Time:

35 mins

Servings:

4

Nutrition Profile:

No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Nut-Free Dairy-Free Healthy Pregnancy Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free

This earthy, satisfying Potato Curry is sure to be your new weekday-friendly comfort food favorite. Buttery Yukon Gold potatoes, snappy green beans and juicy plum tomatoes simmer in creamy coconut milk that’s been spiced up with the deep, warming flavors of garam masala, curry, ginger and coriander. Garlic and crushed red pepper add a subtle undertone of heat, while nutty, fiber-rich brown rice provides a base for this filling curry dish. Keep reading for expert tips, including a few shortcuts to save you time in the kitchen.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

To save time, you can use packaged pre-cut green beans and microwaveable rice (although making your own rice will yield a better flavor and texture). If you want to make your own rice, learn how to cook brown rice with a simple ratio of 1 cup rice to 2 1/2 cups water or broth.
Replace the olive oil with unrefined coconut oil for a more pronounced coconut flavor.
For a non-vegetarian dish, add chopped chicken thighs along with the potatoes. If you do this, you should use a whole can of light coconut milk.
We use light coconut milk, which will simmer into a perfectly thickened sauce with the help of the starchy potatoes and spices. Avoid full-fat coconut milk, as it will make this dish stodgy.

Nutrition Notes

Yukon Gold potatoes contain a special type of fiber called resistant starch which acts as food for your beneficial gut bacteria. Potatoes also provide potassium for healthy blood pressure and vitamin C for a strong immune system. Keep the skin on for the most nutrients. If you or your family don’t typically enjoy eating the skin, Yukon Gold’s thin skin might change your mind.
Brown rice not only adds a nice chewy texture to this dish, but it also adds more fiber for gut health and complex carbohydrates and B vitamins for energy. Brown rice adds plant-based protein to this dish, too. The combination of protein and fiber helps keep you fuller for longer, also adding to the satisfaction factor of this dish.
Spices in general are antioxidant-rich —and this Potato Curry is loaded with spices! Many spices are also linked with specific health benefits. For example, there is some evidence that regularly eating ginger may help relieve arthritis pain. Cinnamon, found in the garam masala, may help manage blood sugar and blood pressure. And turmeric, typically found in curry powder, has some strong anti-inflammatory benefits.

While mild-tasting, green beans offer some impressive health benefits. They’re loaded with fiber, supporting gut health and healthy blood sugar. And they’re rich in vitamin K, which is necessary for strong bones. Their antioxidant content helps to reduce inflammation and disease, including heart disease and cancer.

Cook Mode (Keep screen awake)

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1½ pounds Yukon Gold potatoes, scrubbed and cut into ½-inch cubes (about 4⅓ cups)
¾ teaspoon salt
1 pound fresh green beans, trimmed and cut into 1-inch pieces (about 4 cups)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon crushed red pepper
¼ teaspoon garam masala
1 cup water
2 plum tomatoes, chopped (about 1 cup)
1 cup light coconut milk, well shaken and stirred
2 tablespoons chopped fresh cilantro
1 (8.8-ounce) package precooked microwaveable brown rice, prepared according to package directions

Directions

Heat 2 tablespoons oil in a large Dutch oven over medium heat until shimmering. Stir in onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in potatoes and ¾ teaspoon salt; cover and cook, stirring occasionally, until the onion is browned and the potatoes are slightly browned on edges, about 4 minutes.

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
Stir in green beans and 1 tablespoon each garlic and ginger; cook, stirring often, until the garlic is fragrant, about 1 minute. Stir in 1 teaspoon curry powder, ½ teaspoon coriander and ¼ teaspoon each crushed red pepper and garam masala; cook, stirring constantly, until the spices are fragrant, about 30 seconds. Add 1 cup water; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, covered, until the beans are tender and the potatoes are soft, 10 to 12 minutes.

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
Stir in tomatoes and 1 cup coconut milk; simmer over medium-low heat until the tomatoes are soft and the sauce is thickened, 5 to 8 minutes. Top with chopped cilantro and serve with rice.

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower

Frequently Asked Questions

What type of potato is best for curry?

For a dish like curry, you want a waxy potato that won’t fall apart during cooking. This recipe calls for Yukon Gold, but Red Bliss potatoes would also work.
How do I store leftovers?

You can refrigerate leftovers in an airtight container for up to a week. If you want to freeze leftovers, store them in a freezer-safe container or bag for up to 2 months. When ready to use, thaw in the fridge and reheat, and give it a touch of seasoning as desired.
What should I serve with potato curry?

An excellent accompaniment would be a leafy green salad or a cucumber salad. You could add Tandoori Tofu with grilled eggplant and cherry tomato skewers. If serving guests, a basket filled with flatbreads such as naan, chapati or roti would go over especially well.

EatingWell.com, August 2024

Nutrition Facts (per serving)

401	Calories
12g	Fat
68g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1½ cups curry & ⅓ cup rice
Calories 401
% Daily Value *
Total Carbohydrate 68g	25%
Dietary Fiber 10g	35%
Total Sugars 10g
Added Sugars 0g	0%
Protein 10g	19%
Total Fat 12g	16%
Saturated Fat 5g	24%
Cholesterol 0mg	0%
Vitamin A 63Âµg
Vitamin C 40mg	44%
Vitamin D 0Âµg
Vitamin E 2mg	13%
Folate 106Âµg
Vitamin K 62Âµg
Sodium 433mg	19%
Calcium 107mg	8%
Iron 5mg	25%
Magnesium 128mg	31%
Potassium 1464mg	31%
Zinc 2mg	15%
Vitamin B12 0Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.