potato curry in coconut milk, vegan potato curry,
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4.63 from 8 votes

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
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 421kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 421kcal