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Potato Curry in the skillet
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4.54 from 28 votes

Creamy Potato Curry

This is a simple, tasty, and foolproof Potato Curry recipe. Made with coconut milk, this dish is filling, creamy, and suitable for vegans.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Indian
Keyword: How to Make Potato Curry, Potato Curry Recipe
Servings: 4 servings
Calories: 452kcal
Author: Tania Sheff


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


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.



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


Calories: 452kcal | Carbohydrates: 46g | Protein: 7g | Fat: 29g | Saturated Fat: 20g | Sodium: 268mg | Potassium: 1264mg | Fiber: 6g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 48mg | Calcium: 60mg | Iron: 6mg