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Close-up of a bowl of Persian Potato Curry, garnished with fresh cilantro.

Persian Potato Curry

A simple Persian potato curry recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Persian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper optional
  • 1 pound potatoes peeled and cubed
  • 1 can diced tomatoes 14.5 ounce
  • 2 cups vegetable broth
  • 1/2 cup fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Add the minced garlic, turmeric, cumin, cinnamon, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  4. Add the cubed potatoes, diced tomatoes, and vegetable broth to the pot. Stir to combine.
  5. Bring the curry to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
  6. Stir in the chopped cilantro. Season with salt and black pepper to taste.
  7. Serve hot.

Notes

This curry can be served with rice or flatbread.

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