My easy potato curry recipe with cumin, or aloo jeera, is a wonderful way to introduce kids to Indian food and spices. It’s a mild recipe that’s suitable for vegans and is kid approved.
My husband and I absolutely love Indian food and we eat homemade curries at least once, and sometimes two or three times, a week.
However, as things got more difficult with picky eating I somehow got out of the habit of serving up curries.
However, over the last few months, I’ve been slowly reintroducing this kind of meal back onto their plates. I’ve had a great time dreaming up all sorts of child-friendly curry recipes.
This means that we can all eat the same meal
One thing I love about this is that it means that we can all eat the same thing. I’d got into a bad habit of making the kids’ tea a completely separate affair from our dinner, so cooking two meals every evening.
Getting them used to this kind of meal saves me time and washing up!
How kid friendly is this potato curry?
This particular potato curry recipe is really mild and simple to make.
Little Miss R, 3, refused to even try it but R, who is now 5, ate the whole plateful, and polished off all of his curry before even touching the rice. I’m hoping that as Little Miss R gets used to seeing meals like this before her she’ll be tempted to try them.
What is aloo jeera?
Aloo jeera is the Indian name for a curry that contains potato and cumin. Aloo is potato and jeera means cumin. It’s often served as a side dish. Saying that, my kids now love their potato curries so much that for them it’s often the main event.
Although aloo jeera is a quick and easy curry it usually contains more spices than mine. I’ve kept my mild potato curry recipe as simple as possible so that it’s mainly made of store cupboard ingredients that you should already have.
Is this potato curry vegan?
Yes – this potato curry contains no animal ingredients and is suitable for vegans and vegetarians.
What to serve with aloo jeera
If you like you can serve aloo jeera on its own with some chapati or paratha on the side.
However, it also goes well with rice, a yoghurt dip like raita, salad and other curries.
More vegetarian curry recipes you might like
- Easy spinach curry sauce for kids
- One pot red lentil and sweet potato coconut curry
- Green bean curry with coconut
- Aubergine and chickpea curry
- Potato and spinach curry (saag aloo)
- Chickpea and courgette curry
- One pot potato and chickpea curry
- Thai butternut squash curry
Pin easy vegan potato curry for later
How to make easy potato curry:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Easy potato curry with cumin
My easy potato curry recipe is a wonderful way to introduce kids to Indian food and spices. It's a mild recipe. Kid approved and suitable for vegans.
- 1 large onion finely chopped
- 2 cloves of garlic finely chopped
- 3 cm piece of ginger peeled and finely chopped
- 1 tbsp water if needed
- 1 tbsp sunflower oil
- 2 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 1 large tomato chopped
- 400 ml water
- 700 g potatoes peeled and diced
Blend 1 large chopped onion, 2 cloves of chopped garlic and a 3cm piece of chopped ginger into a paste using a blender or in a pestle and mortar. Add a dash of water if it's not blending into a paste.
Heat 1 tbsp sunflower oil in a large non-stick frying pan. Add 2 tsp cumin seeds and fry until they're beginning to turn brown. Add the onion paste, stir well and turn the heat to low. Cook for 3-4 minutes until browned and starting to dry.
Add 1 tsp ground turmeric and 1 tbsp garam masala, followed by a large chopped tomato tomato. Cook for 2-3 minutes until the tomato starts to break up.
Add 700g peeled and diced potatoes and stir so that the sauce covers the potato. Add the water, bring to the boil and then reduce the heat to a low simmer. Cover with a lid and cook for 10-15 minutes or until the potatoes are starting to soften.
Remove the lid and continue cooking for a further 10-15 minutes until the sauce has thickened.
Serve with rice or chapattis.
If you'd like to make this more spicy for the grown-ups, try heating a tablespoon of oil with a teaspoon of chilli flakes, a teaspoon of mustard seeds and 10 curry leaves. Serve the kids first and then mix this in before serving yourself.