A curry dish is great for meal prepping. It’s a quick and easy one-pot meal that still tastes great after being reheated. Try this yellow curry with vegetables and potatoes for your next meal prep.
Step One: Prep Your Ingredients
The cooking process will go much smoother if you prep everything ahead of time. Pull out all the ingredients you need to make sure you have everything before cooking. Chop the onion, garlic, and ginger, and potato.
I love fresh ginger but often can’t use it all up before it dries out so I’ve started using frozen ginger cubes that are about 1 tablespoon each. I found it in the frozen produce sections in Whole Foods and Trader Joe’s, but I would imagine many regular grocery stores have it as well. It’s been a good solution for only occasionally using fresh ginger.
Step Two: Cook the Aromatics
Start by sauteeing the onions. Once those are soft add the ginger, garlic, and curry powder.
You can use any type of yellow curry powder, but pay attention to how hot it is. If you don’t like spicy dishes you will definitely want to choose a mild curry powder. I’ve given an overview of different types of curry here.
Step Three: Add the Coconut Milk and Potatoes
Next, you add the coconut milk, drained tomatoes, and the potatoes.
Ideally, you want to use full-fat coconut milk. The low-fat version can work too, but the texture is so much better with regular coconut milk. I think the dish is more filling that way too.
For the potatoes, I used Yukon gold, but you can use any type of potato you have, including sweet potatoes.
Cover the skillet with a tight-fitting lid and simmer for about 15 minutes until the potatoes are tender but not mushy.
After the potatoes are cooked, add the spinach and stir a minute or two until it wilts.
It’s easy to pack a lot of vegetables in curry dishes. If you want to add more vegetables, you can add 1 or 2 cups of any of the following when you add the potatoes.
- Red bell pepper
- Sliced carrots
- Snow peas
- Green beans
- Shredded cabbage
Serve with rice. Squeeze fresh lime juice or chopped cilantro.
Storing Leftover Yellow Curry
This dish will keep in the fridge for up to 4 days if it’s stored in airtight containers. Ideally, use containers that can be heated in the microwave. If you’re meal prepping this for meals later in the week, portion it out into individual containers so you can easily grab one serving. When you’re ready to eat it, simply reheat the container in the microwave for 2-3 minutes.
More One-Pot Meals to Try
Creamy Tomato Pasta with Sausage & Spinach
Ground Beef and Cabbage Stir-Fry
Ground Beef and Sweet Potato Skillet
Healthy Quinoa Fried Rice Bowl
Butternut Squash Mac and Cheese
Yellow Curry with Vegetables and Potatoes
- 2 tsps olive oil (or avocado oil or coconut oil)
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon yellow curry powder
- 13.5 oz. can of regular coconut milk
- 14.5 oz. can of diced tomatoes, drained
- 3/4 cup water
- 2 medium Yukon potatoes, peeled and cubed
- 4 cups baby spinach
- 1/2 tsp salt, more to taste
- Heat the oil in a large skillet over medium heat. Add the onions and cook for 5 minutes until they become translucent. Add the garlic, ginger, and curry powder and stir for about 30 seconds.
- Add the coconut milk, water, tomatoes, and potatoes. Bring to a simmer, then reduce the heat to medium-low and cover the skillet and cook for 15 minutes until the potatoes are soft.
- Add the spinach and stir until it wilts. Season with salt to taste.
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