Potato Curry - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

This easy vegetarian curry uses spices that are in many pantries to begin with. Potatoes and squash carry the flavors wonderfully and coconut milk provides a creamy finish. Serve over brown rice or with whole-grain flatbread.


Spice Blend:

  • 1 tsp. salt
  • 2 tsp. cumin
  • 1½ tsp. turmeric
  • 1 tsp. ginger
  • ¼ tsp. allspice
  • ¼ tsp. crushed red pepper


  • 1 Tbsp. canola oil
  • 1½ cups chopped onion
  • 4 cloves garlic, minced
  • 4 cups cubed, peeled yellow potato
  • 3 cups cubed, peeled acorn squash
  • 1 cup chopped bell pepper
  • 2 cups water
  • ½ cup light coconut milk
  • ½ cup chopped fresh cilantro


  1. Combine spice blend ingredients and set aside.
  2. Heat oil in a large, heavy-bottomed pan oven over medium heat. Add onion and cook until tender, stirring frequently (6-8 minutes).
  3. Add garlic and cook until fragrant (15-30 seconds).
  4. Add spice mixture and cook, stirring constantly, until toasted (30 seconds).
  5. Stir in potato, squash, and bell pepper.
  6. Stir in water and coconut milk, scraping pan to loosen browned bits. Bring to a boil.
  7. Cover, reduce heat, and simmer until potato is tender (25 minutes). Sprinkle with cilantro to serve.
Nutritional analysis per serving: Calories 170; Total Fat 4g (5% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 405mg (18% DV); Total Carbohydrate 32g (12% DV); Dietary Fiber 4.5g (18% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 20% DV; Vitamin C 70% DV; Vitamin B6 35% DV; Manganese 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/potato-curry/
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