Quick High-Protein Persian Potato Curry
A delicious and nutritious potato curry packed with protein, aromatic spices, and creamy coconut milk, perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Scale
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
- Olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger, sautéing until the onion is translucent.
- Stir in the curry powder, turmeric, and cumin, cooking for an additional minute.
- Add the diced potatoes and stir well to coat.
- Pour in the coconut milk and season with salt and pepper.
- Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Serve hot, garnished with fresh cilantro.
Notes
This curry is perfect for meal prep. It can be stored in the refrigerator for 3-4 days and also freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg