This is an easy, tasty, and foolproof Potato Curry formula. created with coconut milk, this dish is filling, creamy, and appropriate for vegans. FOLLOW Cooktoria for a lot of deliciousness!


Curried potatoes

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

Cucumber sauce (optional)

  • 1 cup plain low-fat yogurt
  • 1 medium cucumber peeled and diced
  • 1 tbsp olive oil
  • 3 tbsps chopped cilantro
  • 1/2 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.


Calories: 267kcal | Carbohydrates: 43g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 1411mg | Fiber: 9g | Vitamin A: 435IU | Vitamin C: 38.4mg | Calcium: 111mg | Iron: 11.2mg

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