Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp coconut oil (or neutral oil)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 lb (900 g) Yukon Gold or other waxy potatoes, peeled and 1-inch chunks
- 1 medium carrot, sliced (optional)
- 1 red bell pepper, sliced or diced
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika or chili powder (optional heat)
- 1 1/4 tsp fine sea salt, plus more to taste
- 1 can (13.5–14 oz / 400 ml) full-fat coconut milk
- 3 cups (720 ml) vegetable or chicken broth
- 1 tbsp tomato paste
- 1 tsp brown sugar or maple syrup
- Juice of 1/2 lime (about 1 tbsp)
- 1/4 cup chopped fresh cilantro, for serving
Do This
- 1. Prep potatoes, onion, carrot, bell pepper, garlic, and ginger; measure out spices.
- 2. In a heavy pot, heat coconut oil over medium heat; sauté onion 5–7 minutes until soft and golden.
- 3. Stir in garlic and ginger 1 minute, then add turmeric, coriander, cumin, cinnamon, smoked paprika, and salt; cook 30–60 seconds until fragrant.
- 4. Add potatoes, carrot, and bell pepper; toss to coat in spices. Stir in tomato paste, coconut milk, broth, and brown sugar.
- 5. Bring to a gentle boil, then reduce to a simmer. Cover and cook 18–22 minutes, stirring occasionally, until potatoes are very tender.
- 6. Uncover and simmer 5–10 more minutes to thicken slightly. Stir in lime juice and adjust salt and heat to taste.
- 7. Serve hot, topped with cilantro, with warm flatbread or rice alongside.
Why You’ll Love This Recipe
- Deeply fragrant and comforting, with mellow coconut and warm spices instead of harsh heat.
- One-pot, mostly pantry ingredients, and beginner-friendly instructions.
- Naturally vegan and gluten-free, but satisfying and hearty enough for meat-lovers.
- Great for make-ahead: the flavors actually deepen and improve by the next day.
Grocery List
- Produce: Yellow onion, garlic, fresh ginger, potatoes (Yukon Gold or similar), carrot, red bell pepper, lime, fresh cilantro
- Dairy: Optional plain yogurt for serving (or dairy-free yogurt)
- Pantry: Coconut oil (or neutral oil), canned full-fat coconut milk, vegetable or chicken broth, tomato paste, brown sugar or maple syrup, ground turmeric, ground coriander, ground cumin, ground cinnamon, smoked paprika or chili powder, salt, black pepper
Full Ingredients
Main Stew
- 2 tbsp coconut oil (or other neutral oil)
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 lb (900 g) Yukon Gold or other waxy potatoes, peeled and cut into 1-inch chunks
- 1 medium carrot, sliced into 1/4-inch rounds (about 1 cup; optional but recommended)
- 1 red bell pepper, cored and sliced into thin strips or 1/2-inch pieces
Spices & Seasoning
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika or mild chili powder (for smoky warmth; adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1 1/4 tsp fine sea salt, plus more to taste
Liquids & Flavor Boosters
- 1 can (13.5–14 oz / 400 ml) full-fat coconut milk, well shaken
- 3 cups (720 ml) vegetable broth or light chicken broth
- 1 tbsp tomato paste
- 1 tsp brown sugar or maple syrup (balances the spices)
- Juice of 1/2 lime (about 1 tbsp), plus extra wedges for serving
Finishing & Serving
- 1/4 cup fresh cilantro leaves, roughly chopped
- Cooked basmati rice, naan, or crusty bread, for serving (optional)
- Plain yogurt or dairy-free yogurt, for serving (optional, adds creaminess and tang)
Step-by-Step Instructions
Step 1: Prep your vegetables and spices
Peel and dice the onion. Mince the garlic and grate the ginger. Peel the potatoes and cut them into 1-inch chunks so they cook evenly and become tender at the same time. Slice the carrot into thin rounds, and core and slice the red bell pepper.
In a small bowl, combine the ground turmeric, coriander, cumin, cinnamon, smoked paprika or chili powder, black pepper, and 1 1/4 teaspoons salt. Having the spice mix ready makes it easy to bloom the flavors without burning anything.
Step 2: Soften the onion
Place a heavy-bottomed pot or Dutch oven (4–5 quart size is ideal) over medium heat. Add the coconut oil and let it melt and heat until shimmering but not smoking. Add the diced onion and stir to coat it in the oil.
Cook, stirring occasionally, for 5–7 minutes, until the onion is soft, translucent, and just starting to turn golden at the edges. If it begins to brown too quickly, lower the heat slightly. Gentle, slow cooking brings out the onion’s sweetness, which helps balance the warm spices later.
Step 3: Bloom the aromatics and spices
Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, for about 1 minute, just until very fragrant. Do not let them brown; if needed, turn the heat down a bit.
Sprinkle in your prepared spice mixture. Stir continuously for 30–60 seconds, coating the onions and allowing the spices to toast lightly in the oil. This “blooming” step is key: it deepens the flavor and releases the aromas of turmeric, coriander, cumin, and cinnamon. If the pot looks dry or the spices start to stick, you can add 1–2 tablespoons of broth to loosen them.
Step 4: Add potatoes, vegetables, and liquids
Tip the potato chunks, sliced carrot, and bell pepper into the pot. Stir well so that all the vegetables are coated in the aromatic onion and spice mixture. This gives every piece flavor from the very start.
Add the tomato paste and cook for 1 minute, stirring, to take away its raw edge. Then pour in the coconut milk, broth, and add the brown sugar or maple syrup. Stir thoroughly, scraping up any bits from the bottom of the pot. The liquid should just cover the vegetables; if not, add a splash more broth or water.
Step 5: Simmer until the potatoes are meltingly tender
Increase the heat to medium-high and bring the stew to a gentle boil. As soon as it starts bubbling, reduce the heat to low or medium-low so it simmers steadily but not violently. Partially cover the pot with a lid.
Simmer for 18–22 minutes, stirring every 5 minutes or so, until the potatoes are very tender when pierced with a fork. They should be soft enough that some edges begin to break down slightly into the sauce—that is what gives the stew a naturally thick, velvety texture.
Step 6: Thicken, finish, and adjust seasoning
Remove the lid and let the stew simmer uncovered for another 5–10 minutes, or until the sauce has reduced and thickened to your liking. Stir occasionally to prevent sticking. Taste a bit of the broth: if it needs more depth, add a pinch more salt; for more warmth, add a tiny pinch of smoked paprika or chili powder.
Turn off the heat and stir in the lime juice. This brightens all the flavors and cuts through the richness of the coconut milk. Adjust seasoning one last time with salt, pepper, or lime juice as needed. If using, stir in a handful of chopped cilantro or reserve it for sprinkling over each bowl.
Step 7: Serve your fragrant curried potato stew
Ladle the stew into warm bowls, making sure each serving gets plenty of potatoes and vegetables along with the golden, aromatic broth. Garnish with chopped cilantro. If you like, add a spoonful of plain yogurt or dairy-free yogurt on top for extra creaminess and a cool contrast to the warming spices.
Serve with steamed basmati rice, warm naan, or crusty bread to soak up the coconut curry sauce. Enjoy the stew hot, while it is silky and fragrant.
Pro Tips
- Cut potatoes evenly: Aim for 1-inch chunks so they cook at the same rate. Smaller pieces may fall apart too quickly, larger ones stay undercooked in the center.
- Control the heat level: The base recipe is mellow. For a spicier version, add fresh chili (like a sliced serrano) with the onion, or increase the smoked paprika or chili powder slightly.
- Bloom, do not burn: When toasting the spices, keep them moving and do not walk away. Burnt spices turn bitter quickly.
- Use full-fat coconut milk: Light coconut milk will work, but the stew will be thinner and less luxurious. Full-fat gives that cozy, velvety finish.
- Texture tweak: For an extra creamy stew, lightly mash a few potato pieces against the side of the pot near the end of cooking and stir them back in.
Variations
- Green goodness version: Stir in 2–3 cups of baby spinach or chopped kale during the last 3–5 minutes of cooking, just until wilted.
- Chickpea boost: Add 1 can (15 oz / 425 g) drained and rinsed chickpeas along with the potatoes for extra protein and heartiness.
- Creamy tomato twist: Replace 1 cup of the broth with 1 cup of crushed tomatoes for a slightly tangier, deeper-colored curry stew.
Storage & Make-Ahead
Let the stew cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors will deepen as it sits, making it even better the next day. Reheat gently on the stovetop over low to medium heat, adding a splash of water or broth if the stew has thickened too much.
For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Stir well after reheating to bring the sauce back together. If serving guests, freshen the flavors with an extra squeeze of lime and a sprinkle of cilantro right before serving.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, without rice or bread): about 420 calories; 7 g protein; 47 g carbohydrates; 6 g fiber; 23 g fat (mostly from coconut); 14 g saturated fat; 650 mg sodium. Values will vary based on exact ingredients and brands used.
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