Potato curry in coconut milk
Soft potatoes in a delicately spiced, thick, and creamy coconut milk sauce; this potato curry is a great main dish recipe. Pair it with roti or rice for a vegan and gluten-free meal.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 3 dried red chillies
- 10-12 curry leaves
- 2 onions finely chopped
- 4 tomatoes finely chopped
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- 1 tsp garam masala
- Salt to taste
- 7-8 potatoes ~800gms, peeled and cut into bite size chunks
- 400 gms coconut milk
Heat 2 tbsp oil in a pan. When the oil is hot, add mustard seeds, dried chillies and curry leaves. Reserve a couple of curry leaves for garnish. I love the sound of mustard seeds crackling in hot oil.
Add the chopped onions and sauté for about 8-10 minutes until the onions have browned.
Add chopped tomatoes. Mix well and cook for about 3-4 minutes.
Add coriander powder, turmeric, salt and garam masala to the pan. Mix well and cook for about 5 minutes till the tomatoes and the spices are cooked through.
Add the potatoes and stir to coat the potatoes in the onion-tomato mixture.
Pour in the coconut milk along with a little water (~1/2 cup). Bring the curry to a boil and then cook covered for about 25-30 minutes, stirring occasionally until the potatoes are just tender. Remove in a serving dish.
For garnish, I made a quick tempering in a spoon. Heat about 1 tbsp oil in a ladle spoon, when the oil is hot add the reserved curry leaves and kashmiri red chilli powder. When the curry leaves are crisp, pour onto the potato curry.
Serve hot with rotis or rice.