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Picnic Potato Curry Recipe

Name: Mowgli Street Food Newcastles Picnic Potato Curry Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 pieces medium Yukon gold or red potatoes; 3 tbs vegetable oil; 1 cups yellow onion, finely chopped; 3 pieces garlic cloves, minced; 1 tbs fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp ground smoked paprika or Kashmiri paprika; 1 tsp mustard seeds (optional); 1 pieces green chilies, slit (optional); 1 cups tomatoes, diced (or 1 cup canned diced); 1 cups coconut milk or plain yogurt; 1 cups vegetable or potato stock; 1.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar or honey (optional, to balance acidity); 0.25 cups fresh cilantro, chopped; 1 tbs lemon juice; 6 pieces fresh cilantro sprigs; 6 pieces lemon wedges; 1 tsp chili flakes (optional)

Inspired by Mowgli Street Food Newcastle

Time40m

Serves4

Make Picnic Potato Curry Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potato curry

6 pieces medium Yukon gold or red potatoes

3 tbs Tuscany sunflower oil

1 cups yellow onion, finely chopped

3 pieces Garlic cloves, minced

1 tbs Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp turmeric

1 tsp ground smoked paprika or Kashmiri paprika

1 tsp mustard seeds (optional)

1 pieces green chilies, slit (optional)

1 cups tomatoes, diced (or 1 cup canned diced)

1 cups coconut milk or plain yogurt

1 cups vegetable or potato stock

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp sugar or honey (optional, to balance acidity)

1/4 cups Fresh cilantro, chopped

1 tbs ReaLemon lemon juice

For picnic packing / garnish

6 pieces fresh cilantro sprigs

6 pieces lemon wedges

1 tsp chili flakes (optional)

Method

Potato curry

Prepare potatoes

Wash and peel the potatoes if you prefer (skins on are fine for texture). Cut into 1-inch cubes so they cook evenly. Place cut potatoes in a bowl of cold water to prevent browning while you prep other ingredients.

Bloom spices and soften aromatics

Heat a large skillet or saucepan over medium heat. Add the vegetable oil and when shimmering add mustard seeds (if using). When they pop (about 20–30 seconds), add the chopped onion. Sauté until translucent and starting to brown at the edges, about 6–8 minutes. Add the minced garlic, grated ginger and slit green chili; cook 1 minute until fragrant.

Add dry spices

Lower heat slightly and add ground cumin, ground coriander, turmeric and smoked paprika. Stir constantly for 30–45 seconds to toast the spices but avoid burning; this deepens flavor.

Add tomatoes

Add the diced tomatoes and a pinch of salt. Cook until the tomatoes break down and release their juices, about 4–6 minutes. If using canned tomatoes, cook 2–3 minutes to warm through.

Combine potatoes and liquids

Drain the potatoes and add them to the skillet, stirring to coat with the spice-tomato mixture. Pour in the coconut milk (or yogurt—if using yogurt, temper it by whisking with a few tablespoons of hot sauce from the pan first) and the vegetable stock. Stir to combine.

Simmer until tender

Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and cook 15–20 minutes until potatoes are fork-tender. Stir every 5 minutes to prevent sticking. If the curry looks too thin, increase heat briefly and reduce to thicken; if too thick, add up to 1/2 cup more stock or water.

Finish and season

Once potatoes are tender, stir in salt, black pepper and sugar (if using) and simmer 2 more minutes. Remove from heat and stir in chopped cilantro and lemon juice. Taste and adjust seasoning.

Cool for packing

Allow the curry to cool to warm or room temperature before packing for a picnic. Cooling slightly helps prevent condensation in containers and makes it safer during transport.

For picnic packing / garnish

Transfer the cooled Potato Curry into an airtight container. Pack lemon wedges and cilantro sprigs separately in a small container or bag so they stay fresh. Pack chili flakes separately if guests want extra heat.

Keep the curry in a cooler with ice packs if you will be outside for more than 1–2 hours. Reheat briefly at your picnic spot if desired (a small portable stove or warmed serving dish) or serve at warm-room temperature. Garnish with cilantro sprigs and a squeeze of lemon just before serving.