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A potato in tomato curry served in a bowl on a white plate
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Potato In Tomato Curry

Potato in tomato curry. A quick and easy dinner recipe for weeknights, serve with rice and rot/chapati. Vegan and Gluten Free Recipe.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan
Keyword: jamaican vegetable curry, quick curry recipe, weeknight meal
Servings: 2 servings
Author: Vegan Richa

Ingredients

  • 1 medium potato boiled
  • 2 medium tomatoes chopped
  • 1 teaspoon garlic chopped
  • 1 teaspoon ginger chopped
  • 1/2 teaspoon Serrano chili pepper (or to taste) chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 5 curry leaves
  • pinch of asofetida (hing)
  • a cup of water
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon raw sugar or to taste
  • 1 teaspoon canola oil
  • lemon juice if needed
US Customary - Metric

Instructions

  • In a medium pan, add a teaspoon oil and heat on medium low heat for a minute.
  • Add in the mustard seeds and wait for them to sputter.
  • Add in the asofetida and curry leaves and mix
  • Add in the coriander, cumin seeds, turmeric, garlic, ginger and chili and cook for 2 minutes.
  • Add in the tomatoes, salt and sugar and cook on medium low heat for 10-15 minutes, until the tomatoes are all mixed and mashed up. Adjust salt and sugar for sweet and sour taste.
  • Add in the chopped boiled potato and water and mix well.
  • Cook for another 10 minutes.
  • Serve hot topped with fresh cilantro and some Pooris/Rotis or Rice!

Notes

Nutritional value is based on 1 serving

Nutrition

Calories: 117kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Sodium: 599mg | Potassium: 731mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1120IU | Vitamin C: 79.4mg | Calcium: 55mg | Iron: 4.1mg