A comforting and flavorful Potato Curry made with aromatic spices, tomatoes, and creamy coconut milk. This dish is rich, satisfying, and easy to make. Whether served with fluffy rice or warm flatbread, it’s a perfect meal for any occasion.
Why I Love This Recipe
I love how simple yet incredibly delicious this potato curry is. The combination of warming spices, creamy coconut milk, and tender potatoes creates a dish that is both hearty and flavorful. It’s naturally vegan, budget-friendly, and can be made in under 40 minutes, making it a great choice for a quick weeknight dinner. Plus, the leftovers taste even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium potatoes, peeled and cubed
1 tablespoon oil (coconut or vegetable)
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon mustard seeds
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 cup water
1 teaspoon garam masala
1 large tomato, chopped
Salt to taste
1 cup coconut milk
Fresh cilantro for garnish
Directions
Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds, letting them splutter.
Add the chopped onion and sauté until golden brown.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add turmeric, coriander, chili powder, and garam masala, stirring well to coat the onions.
Add the chopped tomatoes and cook until they soften.
Toss in the cubed potatoes and mix well to coat them with the spice mixture.
Pour in the coconut milk and water, stirring to combine.
Cover and let it simmer for 15-20 minutes, or until the potatoes are tender.
Season with salt, garnish with fresh cilantro, and serve hot.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Variations
Add protein: I sometimes add chickpeas or tofu for extra protein.
Make it spicier: A little extra chili powder or fresh green chilies can add more heat.
Swap the potatoes: Sweet potatoes or cauliflower work well as a substitute.
Thicker curry: Reduce the water slightly for a thicker consistency.
Lemon twist: A squeeze of lemon juice at the end brightens up the flavors.
Storage/Reheating
I store leftover potato curry in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a pan over low heat, adding a splash of water if needed. It can also be microwaved in short bursts, stirring in between. This curry freezes well for up to 2 months—just thaw it overnight in the fridge before reheating.
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FAQs
How can I make this curry without coconut milk?
I substitute coconut milk with regular cream, yogurt, or cashew cream for a different texture and flavor.
Can I use canned tomatoes instead of fresh ones?
Yes, canned diced tomatoes work just as well. I use about 1/2 cup in place of the fresh tomato.
What can I serve with potato curry?
I usually serve it with steamed rice, naan, or roti. A side of cucumber raita also pairs well.
Can I cook this in an Instant Pot?
Yes! I sauté the onions, garlic, and spices using the sauté mode, then add the rest of the ingredients and pressure cook for 5 minutes, allowing a natural pressure release.
Is this curry gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure that any store-bought spices are certified gluten-free if needed.
Conclusion
This potato curry is a simple yet flavorful dish that I keep coming back to. It’s easy to prepare, packed with warm spices, and incredibly comforting. Whether enjoyed fresh or as leftovers, it’s always a satisfying meal. Give it a try, and I’m sure it’ll become a favorite in your kitchen too.
📖 Recipe:
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Potato Curry
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A comforting and flavorful potato curry made with aromatic spices, tomatoes, and creamy coconut milk. This easy-to-make curry is rich, satisfying, and perfect for a quick weeknight meal. Serve it with rice or flatbread for a delicious and wholesome dish!
Ingredients
4 medium potatoes, peeled and cubed
1 tablespoon oil (coconut or vegetable)
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala
1 large tomato, chopped
1 cup coconut milk
1/2 cup water
Salt to taste
Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat. Add cumin and mustard seeds, letting them splutter.
- Add chopped onion and sauté until golden brown.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add turmeric, coriander, chili powder, and garam masala. Stir well.
- Add chopped tomatoes and cook until softened.
- Toss in cubed potatoes and mix well to coat with spices.
- Pour in coconut milk and water, stirring to combine.
- Cover and let simmer for 15-20 minutes, or until potatoes are tender.
- Season with salt, garnish with fresh cilantro, and serve hot.
Notes
Add protein: Chickpeas or tofu make great additions.
Make it spicier: Increase chili powder or add fresh green chilies.
Swap potatoes: Use sweet potatoes or cauliflower for a twist.
Thicker consistency: Reduce the water slightly for a richer curry.
Lemon twist: A squeeze of lemon juice at the end enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
