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South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0068
Printed 03 November 2026
Dinner Lunch Side Dishes

Curry Aartappels (Curried Potatoes)

Published 14 November 2025
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Curry Aartappels (Curried Potatoes)

Ingredients

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  • 1kg potatoes, peeled and cut into 2-3cm cubes
  • 30ml (2 tbsp) oil
  • 1 large onion, finely chopped
  • 2-3 cloves garlic, crushed (optional)
  • 15ml (1 tbsp) grated fresh ginger (optional)
  • 30ml (2 tbsp) mild curry powder (adjust to taste)
  • 5ml (1 tsp) turmeric
  • 1 can (410g) chopped tomatoes (optional, for a richer sauce)
  • 250ml (1 cup) vegetable stock or water
  • Salt and freshly ground black pepper to taste
  • Fresh coriander, chopped (for garnish, optional)

About This Recipe

A simple, flavourful, and economical vegetarian side dish. Cubed potatoes are cooked in a mild, aromatic curry sauce until tender. Great with any main meal.

Preparation Instructions

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent. Add garlic and ginger (if using) and cook for 1 minute until fragrant.
  2. Stir in curry powder and turmeric. Cook for 30 seconds until fragrant.
  3. Add the cubed potatoes and chopped tomatoes (if using). Stir well to coat the potatoes.
  4. Pour in the vegetable stock or water. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh coriander (if using), as a side dish with almost anything.
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