72 indian potato recipes

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Chicken thighs simmered in coconut cream with curry powder, cumin, ginger, and a whole ripe banana for natural sweetness. A rich, aromatic 25-minute curry loaded with vegetables and bold spice.

Light cream of veggie soup with broccoli, carrots, cauliflower, and potatoes, partially pureed with evaporated skim milk and a hint of curry powder. Creamy without the cream.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

Home-style Indian vegetable curry with potatoes, carrots, cauliflower, green beans, and tomatoes simmered in a blooming spice base of mustard seeds, cumin, coriander, cardamom, and turmeric. A satisfying vegetarian main over rice.

Chole (Indian chickpea curry) with potatoes, mustard seeds, cardamom, and garam masala. A vegan, one-skillet dish with warm spices and hearty texture from canned chickpeas.

Mulligatawny chicken soup with curry, lentils, apple cider, potatoes, and yogurt stirred in at the end. A hearty one-pot Indian-inspired meal.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

A healthy and tasty soup made with ground turkey, spaghetti sauce and cauliflower florets.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Rempah, the fragrant Malay curry built on a fried spice-and-chili paste with garlic and ginger, then sweet potato, coconut and tamarind. The slow-fried paste is the heart of the dish.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.