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    Home » Dinner

    Creamy Potato Curry Recipe

    Oct 5, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    This is a simple, tasty, and foolproof Potato Curry recipe. Made with coconut milk, this dish is filling, creamy, and suitable for vegans.

    Creamy Potato Curry in a white plate

    This Potato Curry makes an incredible dinner. It is a one-pot meal that requires minimum ingredients and delivers maximum flavor! I serve it with delicious cucumber-yogurt sauce, which complements potatoes so well!

    Did I mention that these are very easy to cook? I know I didn’t, but it is something I want to emphasize — VERY EASY. Just dice some onions and garlic, cube the potatoes, sauté all of it with spices for a few minutes, and then pour the coconut milk on top and you are pretty much done. Your dinner will be ready in about half an hour. Let’s talk about the main ingredients.

    Potato Curry Video Tutorial

    What kind of potatoes are best for Potato Curry

    It is best to use red-skinned potatoes (Red Bliss) in this recipe because due to their waxy texture, they hold shape really well. These potatoes are easy to find, since they are very common, and sold in almost all grocery stores and supermarkets. New potatoes of any kind would work really well, since they are also waxy. You can use Yukon Gold, too.

    Coconut Milk vs. Half & Half

    If you are not a big fan of coconut milk, feel free to substitute it with Half & Half (a blend of equal parts whole milk and cream). No problem there. I tried both versions and both are fantastic. When using coconut milk, make sure you are using full fat, canned coconut milk, and not the coconut milk sold in cartons, as a dairy-free milk alternative.

    Curry Powder

    Curry is not a single spice, but a unique blend of spices, which differs greatly in intensity, flavor, and heat level from region to region. If you have your favorite curry powder brand already, definitely use it, but if not, I recommend buying Mild Curry Powder. You can also make it yourself: Mild Curry Powder Recipe.

    Potato Curry on a wooden spoon

    Cucumber-Yogurt Sauce

    Now, let’s get back to that cucumber sauce I mentioned earlier. It is totally optional, but highly recommended. And it’s also very easy to make (What a surprise, right?). I developed the recipe for this sauce to complement my favorite dish, Chicken Biriyani, and soon realized that it works great with almost all Indian-inspired spicy or curry dishes. Cold, refreshing yogurt with crunchy cucumbers and creamy curry sauce…

    • 1 cup plain yogurt
    • 1 medium cucumber, peeled and diced
    • 1 tbsp. extra virgin olive oil
    • 3 tbsp. chopped cilantro
    • ½ tsp. coriander powder (optional)
    • ⅛ tsp. salt

    To make the sauce, just mix all of these ingredients together. Keep in the refrigerator until ready to serve.

    Potato Curry with Yogurt Sauce

    How to Make Potato Curry

    1. Dice the onion and set aside. Peel the potatoes and cut them into medium-sized cubes.

    2. In a large skillet, heat up the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes.

    cooking onions in olive oil

    3. Add the garlic and all of the spices, and cook for about 1 minute.

    fried onions, curry powder, turmeric, paprika, and salt in the skillet

    4. Add the coconut milk, stir well, and add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30-35 minutes (depending on the size of the potato cubes), checking and stirring them every once in a while.

    making the curry sauce and adding potatoes

    5. At the end of cooking, the potatoes should be tender and the sauce nice and creamy. Taste it to see if you like the amount of salt and spice. If you feel that there is too much sauce, keep cooking the potatoes for a little longer without the lid. If, however, you feel that there is not enough sauce, add a little water.

    Checking potato curry for doneness

    6. Serve with A LOT of fresh cilantro; it complements the flavors so well!

    Potato Curry in the Skillet

    Is Potato Curry Healthy?

    Yes. Made with wholesome ingredients, and immune boosting spices, this dish is filling and healthy. Use a lot of fresh cilantro for extra health benefits. The Cucumber-Yogurt Sauce is light and full of probiotics.

    Potato Curry Serving Ideas

    Cucumber-Yogurt Sauce. This is my most favorite way to serve these potatoes. You can find the recipe above.

    Fresh Salad. Any fresh salad will pair wonderfully with this Potato Curry. These are my favorites: Simple Kale Salad (vegan), Perfect Tomato Salad (vegan), Skinny Cabbage Salad (vegan), and Creamy Cucumber Feta Salad.

    Roasted Zucchini Salad. This salad is so flavorful and healthy, you’ll want to make it over and over again! Vegan.

    Roasted Vegetables. This is the easiest, simplest, and tastiest Oven Roasted Vegetables recipe you’ll ever try.

    Easy Salmon Patties. These will make a great side for any seafood lover!

    Chicken. These Easy Chicken Kebabs and Paprika Chicken Legs will please any meat lover!

    How to store leftovers

    Refrigerate the potato curry, tightly covered with a lid. Properly stored, it will last for 3 to 4 days in the refrigerator.

    Other recipes for potato lovers:

    • Skillet Potatoes
    • Potato Tacos
    • Potato Pancakes
    • Rosemary Fondant Potatoes
    Potato Curry in the skillet

    Creamy Potato Curry

    Tania Sheff
    This is a simple, tasty, and foolproof Potato Curry recipe. Made with coconut milk, this dish is filling, creamy, and suitable for vegans.
    4.65 from 37 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Main Course
    Cuisine Indian
    Servings 4 servings
    Calories 452 kcal

    Ingredients
      

    Curried potatoes

    • 1 small onion
    • 3 garlic cloves minced
    • 2 tbsps olive oil
    • 1 tbsp curry powder
    • ½ tbsp paprika
    • 1 tsp turmeric powder
    • 6 medium potatoes (I prefer red potatoes)
    • 1 14 oz can coconut milk
    • ½ tsp. salt or to taste
    • fresh cilantro to garnish

    Cucumber sauce (optional)

    • 1 cup plain plant based or regular yogurt
    • 1 medium cucumber peeled and diced
    • 1 tbsp olive oil
    • 3 tbsps chopped cilantro
    • ½ tsp coriander powder
    • salt to taste

    Instructions
     

    Potato Curry

    • Dice the onion and set aside. Peel the potatoes and cut them into medium-sized cubes.
    • In a large skillet, heat up the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes.
    • Add the garlic and all of the spices, and cook for about 1 minute.
    • Add the coconut milk, stir well, and add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30-35 minutes (depending on the size of the potato cubes), checking and stirring them every once in a while.
    • At the end of cooking, the potatoes should be tender and the sauce nice and creamy. Taste it to see if you like the amount of salt and spice. If you feel that there is too much sauce, keep cooking the potatoes for a little longer without the lid. If, however, you feel that there is not enough sauce, add a little water.
    • Serve with A LOT of fresh cilantro; it complements the flavors so well!

    Cucumber sauce (optional)

    • Mix all the ingredients together. Add the sauce on top of curried potatoes.

    Notes

    WHAT KIND OF POTATOES ARE BEST FOR POTATO CURRY
    It is best to use red-skinned potatoes (Red Bliss) in this recipe because due to their waxy texture, they hold shape really well. These potatoes are easy to find, since they are very common, and sold in almost all grocery stores and supermarkets. New potatoes of any kind would work really well, since they are also waxy. You can use Yukon Gold, too.
    COCONUT MILK VS. HALF & HALF
    If you are not a big fan of coconut milk, feel free to substitute it with Half & Half (a blend of equal parts whole milk and cream). No problem there. I tried both versions and both are fantastic. When using coconut milk, make sure you are using full fat, canned coconut milk, and not the coconut milk sold in cartons, as a dairy-free milk alternative.
    HOW TO STORE LEFTOVERS
    Refrigerate the potato curry, tightly covered with a lid. Properly stored, it will last for 3 to 4 days in the refrigerator.

    Nutrition

    Calories: 452kcalCarbohydrates: 46gProtein: 7gFat: 29gSaturated Fat: 20gSodium: 268mgPotassium: 1264mgFiber: 6gSugar: 3gVitamin A: 433IUVitamin C: 48mgCalcium: 60mgIron: 6mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

    Note: this recipe has been updated. See original photo below.

    curry potatoes

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    Reader Interactions

    Comments

    1. Darby Renee says

      February 25, 2022 at 1:12 pm

      Thank you for this incredible recipe! I make it at least once a week! Lol 😂 I went plant based about 6 months ago and this dish is in heavy rotation!

      Reply
      • Tania Sheff says

        February 26, 2022 at 4:27 pm

        Yay! I am glad you like it, Darby! Please, visit my vegan site: eatsomethingvegan.com

        Reply
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