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Easy Potato Curry

A tangy vegan curry made from ingredients you can find in your storecupboard or fridge.

Time 1 hour
Skill Level Easy

Ingredients List

Serves 2
  • 2 potatoes (maris piper are good)
  • 1 onion medium
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/8 teaspoon mustard seed
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 200 g chopped tomatoes
  • 1 teaspoon sugar
  • 1 tablespoon dijon mustard (with added water)
  • drizzle extra virgin olive oil
  • 1 teaspoon salt


1. Prep: Peel and cut the potatoes into small, even cubes (approximately 1 inch/ 2cm). Thinly slice the onion.

2. Heat a non-stick pan on a medium heat – once the pan is hot add cumin seeds, fenugreek, mustard seeds and chili flakes with a small amount of water to loosen and make a paste. Heat for 30 seconds.

2. Add sliced onions and saute with a little bit of water (teaspoon or so) with the spices. Cook for about 5-6 mins or until onions look transparent. 

3. Add the potatoes and the tinned tomatoes, and then turmeric and chili powder. Stir thoroughly

4. Cook for 30 mins on a medium heat, stiring regularly to make sure potatoes are coated. 

5. Add mustard (which has been watered down), salt and sugar and stir. Cook for 5 mins with pan uncovered, if it dries out, add a bit of water to loosen. 

6. Add olive oil after cooking to add a silky texture (optional) 

You can serve with another curry or dhal as a side dish, with brown rice or chapatis. Serves two as a main, or 4 as a side. 

Adapted from a recipe from Mowgli Street Food.