Make this quick tamarind potato curry for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.

For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.


  • 750g potatoes peeled and cut into large dice
  • 1 onion, large
  • 1 garlic, clove
  • a walnut-sized chunk ginger, roughly chopped
  • 1 green chilli, chopped
  • for frying oil
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 tsp medium chilli powder
  • 400g tin plum tomatoes
  • 2 tsp brown sugar
  • 2 tbsp tamarind paste
  • a large handful coriander
  • rice or naan bread, to serve


  • STEP 1

    Boil the potatoes for 5 minutes in salted water, then drain. Whizz the onion, garlic, ginger, chilli and 2 tbsp of water to a purée

  • STEP 2

    Heat 1 tbsp oil in a pan. Cook the whole seeds for a minute until they pop. Add the rest of the spices and cook for a minute, then add the purée and cook for 5 minutes. Add the tomatoes, sugar and tamarind, and simmer for 10 minutes. Add the potatoes and a splash of water, put on a lid and cook until the potatoes are completely tender but still holding their shape. Stir in the coriander and serve with rice or naan bread.

Check out more vegetarian curry recipes...

Vegan Thai Green Curry Recipe

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