One-Pot Potato and Bell Pepper Curry

Name: One-Pot Potato and Bell Pepper Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/2 tsp oil (any variety); 1 tbsp cumin seeds; 2 cloves garlic (minced); 2 medium sized, ripe juicy tomatoes (finely chopped (or use a 14 oz. can of diced tomatoes)); 2 large boiled potatoes (cut into cubes (see tips below)); 1 tsp ground turmeric; 1 tbsp ground coriander; 1 tsp cayenne (or chili powder - use according to your preference); 1 large bell pepper (diced); salt (to taste); black pepper (to taste); fresh cilantro (as needed, finely chopped); fresh lemon juice; onions (sliced, to serve)

You guys loved the potato-lentil curry that I had shared a few days ago, and I was truly happy to see all the remakes!

Here is another ridiculously easy one-pot curry that I often make, you kind of throw everything in the pot, let it cook, and then it is done! All you need is a few basic ingredients. It is mildly spicy, fragrant, and super satisfying!

One-Pot Potato and Bell Pepper Curry

Delicious, healthy curry couldn’t be easier! You can rustle up this one-pot, quick curry with a few boiled potatoes and some bell peppers. It is mildly spicy, fragrant, and super satisfying.

Course Dinner

Cuisine Asian-Inspired, Indian-Inspired

Keyword One-Pot Potato Curry, Vegan Potato Curry

Prep Time 15

Cook Time 35

Total Time 50

Servings

Author Anusha

Ingredients

1/2 tsp oil any variety
1 tbsp cumin seeds
2 cloves garlic minced
2 medium sized, ripe juicy tomatoes finely chopped (or use a 14 oz. can of diced tomatoes)
2 large boiled potatoes cut into cubes (see tips below)
1 tsp ground turmeric
1 tbsp ground coriander
1 tsp cayenne or chili powder - use according to your preference
1 large bell pepper diced
salt to taste
black pepper to taste
fresh cilantro as needed, finely chopped
fresh lemon juice
onions sliced, to serve

Instructions

In a deep pot over medium-high, heat the oil until, add in the cumin seeds, garlic, and cook until fragrant, about 30 seconds
Add the tomatoes, boiled potatoes, and stir in water just enough to submerge the, veggies
Add ground turmeric, ground coriander, ground cayenne/chili powder
Bring to a simmer, then cover and cook for 20 minutes, adjusting the heat to maintain a steady but gentle simmer.
Stir in the bell peppers, 1/4 cup water, and continue to simmer, uncovered, stirring occasionally, until the liquid is slightly reduced, about 5 minutes.
Mash a few cubes of potatoes, You do not need to mash them all the way - just a few pieces crumbled will give the curry a thicker consistency. Simmer for another 2 minutes
Adjust the consistency by adding some more water, if needed. If you do add water, make sure you simmer the curry for a few more minutes before turning the heat off
Taste and season with salt and pepper. Turn off the heat and transfer to a serving bowl and sprinkle with fresh cilantro.
Serve with rice or flat bread along with some lemon wedges, and thinly sliced onions.

Notes

*You can use any variety of potato. I thoroughly wash the potatoes, add them to my Instant Pot and pressure cook them until they are cooked through, but still holding shape, about 15 minutes (cooking time depends on the variety of potato). Because I scrub the potatoes well, and also use organic ones, I don’t always peel their skin. If i want to discard the skin for some reason, I wash them, pressure cook them, and then simply peel the skin off after they are cooked.

*I usually use any leftover boiled potatoes for this recipe but feel free to use unboiled potatoes here. Wash and cut them into cubes and follow the same directions as mentioned above. The result is the same, only the cooking time will vary.

*If you don’t use a pressure cooker, simply bring a large pot of water to boil, add the potatoes to the water and cook them until they are cooked through. Cutting the potatoes in half before boiling them helps cook them faster

Good Old Vegan

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