Potato Curry Recipe with tomatoes, coriander, chilli and ginger. With sides of rice, naan bread and cold beer

Quick tamarind potato curry

  • serves 4
  • Easy

This simple vegan tamarind potato curry is packed with punchy flavour, it's low in calories and easily serves 4, a great warming family meal


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.



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

Nutritional Information

  • Kcals 255
  • Fat 4.2g
  • Saturates 0.4g
  • Carbs 45.3g
  • Sugars 12.6g
  • Fibre 6.2g
  • Protein 5.7g
  • Salt 0.4g