This potato curry is a simplified of dum aloo, a Kashmiri dish where potatoes are fried and them slowly cooked in a savory tomato-based gravy. Instead of being deep-fried, the potatoes are cooked until soft and then quickly pan-fried with cumin before being tossed in a richly spiced, creamy tomato gravy. It's served with star anise-infused rice, which adds notes of licorice. This is a simple, budget-friendly recipe that will satisfy your taste buds while not calling for a huge list of ingredients.

Easy Potato Curry With Star Anise Rice [Vegan, Gluten-Free]






  • 1 serving rice
  • 1/2 cup water
  • 1/2 star anise
  • 5 Fingerling potatoes (about 7 ounces)
  • 2 tablespoons oil
  • 1/4 onion
  • 1 garlic clove
  • 1/2 teaspoon each of the following: mustard seed, cumin seed, coriander powder, turmeric, and ginger powder
  • Salt, to taste
  • Cilantro, for garnish
  • 6 tablespoons coconut milk from can
  • 6 tablespoons tomato sauce or diced tomatoes


  1. Cook 1 serving of rice with water and 1/2 of a star anise.
  2. Boil potatoes until soft, but not mushy.
  3. Let potatoes cool then remove skin.
  4. Sauté chopped onions and garlic with 1 tablespoon oil and salt.
  5. Once they start to soften add 1 teaspoon mustard seed and 1 teaspoon cumin seed.
  6. Once mustard seeds start to pop add 6 tablespoons each of coconut milk and tomato sauce/
  7. Add the rest of the spices (1 teaspoon of each; coriander powder, turmeric, and ginger powder).
  8. Throw everything in the blender and blend until smooth.
  9. Optionally, fry up the peeled boiled potatoes in 1 tablespoon oil and a sprinkle of cumin seeds.
  10. Mix curry sauce with potatoes and top with chopped cilantro. Serve with rice.