Potato Curry recipe - ingredients, nutrition and when to eat it
A warm bowl of tender potatoes, onions, and carrots in a fragrant curry sauce. It’s perfect for a satisfying lunch or dinner served with rice.
Vegetables · 30 minutes to cook
Nutrition (per 765g serving): 568.8 kcal · protein 11.4g · carbohydrate 113.4g · fat 6.9g · sodium 835mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Lower the heat before adding the curry powder to keep it from sticking to the bottom of the pot.
Tips: Cut the potatoes into pieces about 2 cm (¾ inch) in size so they don’t break apart easily.
Tips: Let the curry sit for 2–3 minutes after cooking so the sauce thickens a little more.
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Ingredients (1 serving)
- Potato — 1 pc
- Onion — 0.5 pc
- Carrot — 0.5 pc
- Curry powder — 20 g
- Cooking oil — 1 tsp
- Water — 250 ml
- Cooked rice — 210 g