CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Yellow potato and pepper curry

Rich, buttery potatoes and sweet yellow peppers make the base of this mouthwatering curry. Pops of mustard, curry leaf, and cayenne pair with aromatic garlic and ginger to deliver a punch of flavour rounded out by creamy coconut milk. 




  • 2 cups (470ml) basmati rice
  • 3 cups (710ml) water
  • Salt, to season


  • 2 yellow flesh potatoes, peeled and cut in 1-inch (2.5cm) dice
  • 1 green cardamom pod
  • 3 cloves
  • 1/2-inch (1.25cm) cinnamon stick
  • 1 star anise
  • 1/2 teaspoon (2.5ml) fennel seeds
  • 2 tablespoons (30ml) coconut oil
  • 1 teaspoon (5ml) yellow mustard seeds
  • 10 curry leaves
  • 1 yellow onion, small diced
  • 1 tablespoon (15ml) store-bought ginger garlic paste
  • 1/2 teaspoon (2.5ml) turmeric powder
  • 1/2 teaspoon (2.5ml) cayenne pepper
  • 2 yellow tomatoes, small diced
  • Salt, to season
  • 2 yellow bell peppers, cut in 1-inch (2.5cm) diced
  • 8 oz (227g) yellow beans, cut into 1-inch (2.5cm) pieces
  • 1 12 oz (355ml) can coconut milk


  • Lime wedges, to garnish
  • Cilantro, chopped, to garnish



  1. In a small saucepan, combine basmati rice and water, season with salt and bring to a boil.
  2. Reduce heat to low, cover and cook rice undisturbed for 12 minutes.
  3. Remove from heat and let sit covered for five minutes.
  4. Transfer rice to a small tray or container and fluff with a fork. Set aside.


  1. Cover the potatoes with water in a large pot. Bring to a boil and cook for three minutes.
  2. Remove potatoes from the water with a slotted spoon. Transfer to a small tray and set aside to cool to room temperature.
  3. In a spice grinder, combine the cardamom, cloves, cinnamon, star anise and fennel seeds. Crush into a fine powder. Set aside.
  4. Heat the coconut oil in a medium pot. Add the mustard seeds and cook until popping. Add curry leaves, stir and add onion and garlic-ginger paste. Cook until onions are lightly browned, three minutes.
  5. Add the ground cardamom, cloves, cinnamon, star anise, fennel seeds, turmeric and cayenne. Cook for one minute, adding additional coconut oil if the pot looks dry.
  6. Add tomatoes and cook until soft, two minutes. Season with salt.
  7. Add peppers and yellow beans and cook for two minutes.
  8. Add the coconut milk. Mix and bring to a simmer. Reduce until slightly thickened, around six to eight minutes.
  9. Add potatoes, stir gently and cook for one to two minutes.


  1. Ladle the Curry onto serving plates. Garnish with lime wedges and chopped cilantro. Serve Rice on the side. Enjoy! 

You might like

View All Recipes
Japanese curry Japanese curry
Thai-style chickpea green curry Thai-style chickpea green curry
Green curry veggie pot pie Green curry veggie pot pie