This is a simple, tasty, and foolproof Potato Curry recipe. Made with coconut milk, this dish is filling, creamy, and suitable for vegans.
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.
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.
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.
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.
3. Add the garlic and all of the spices, and cook for about 1 minute.
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.
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.
6. Serve with A LOT of fresh cilantro; it complements the flavors so well!
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:
Potato Curry Video Tutorial
Creamy Potato Curry
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
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
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Note: this recipe has been updated. See original photo below.
Great recipe. My mom is constantly asking when I’ll make again. If there’s leftovers, we have for breakfast with fried egg on top!!
What a great idea, Marisa! Thank you for reporting back!
Delicious recipe. I was wondering if the curry would be freezer friendly?
Hi Cassandra! I've tried freezing a very similar dish and I didn't like the result. That's why I wouldn't recommend freezing it!
Hi Tania, since I did substitute the coconut cream for half and half.. am I still supposed to use 14oz of it? I used a cup. And I found It was a bit much as it diluted the spices. So I added more spices. How much of a measure of half and half would you recommend? Thank You!
Hi Heather! I think the same quantity should be used, but I am not sure, because I never tried it with Half&Half. Let me know how much you used if you'll try it again!
I used a cup of Half and half. But I’m making it again this evening and I’m going to try with 3/4 of a cup.
Thanks for the update, Heather! ENJOY!
Hello, I've just shared your lovely potato curry to my fb page 'My Vegan Diary' I'm not great at posting like you are and the page is mainly just for me and a few friends but I'm sure they'll really enjoy your version. Recipe is well laid out on your link, thanks for sharing 😉 There are so many different ways to make potato curry according to your own personal taste and this is a tasty one you've shared so thank you. Val
To anyone who walks on the keto side of life, I made this yesterday using cauliflower and it was delicious.
Thank you for sharing, Claudia!