38 potato curry recipes

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

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

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.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Curry-spiced ground beef, potatoes, and peas folded into flaky crescent roll triangles with a sweet-heat honey lime dipping sauce. A quick Indian-American fusion appetizer ready in 30 minutes.

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Sweet potato mini bundt cakes with currants and fresh orange peel, rolled in cinnamon sugar while warm. Low-fat and made without butter or oil.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Nothing is better than a quick lunch so try this simple recipe that is 100% stress free.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

South Indian molagootal with mung dal, cabbage, potatoes, and peas in a coconut-spiced broth. A protein-rich vegetarian curry ready in 30 minutes.

Pureed vegetable soup with broccoli florets: silky potato-thickened base of carrots, celery, onion, and garlic with thyme and nutmeg, then scattered with steamed broccoli florets for bite.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.