Potato Curry with Coconut Milk is a cozy, warming dish that’ll make your kitchen smell amazing. I learned this recipe from my neighbor, who makes the best South Indian food I’ve ever tasted. The potatoes soak up all the wonderful spices, while the coconut milk creates a smooth, rich sauce that’s just perfect over rice. It’s the kind of meal that makes everyone ask for seconds.
About the Recipe
This curry strikes the perfect balance between simple and special. The potatoes are cooked until they’re just soft enough to break down slightly, creating a naturally thick sauce. The coconut milk adds richness without being heavy, and the tempering with mustard seeds and curry leaves adds an extra layer of flavor that makes this dish truly special.
Why You’ll Love This Recipe
You’ll love how the potatoes become creamy and soft, soaking up all the wonderful spices. The coconut milk makes everything smooth and rich, while the green chilies add just the right amount of heat. It’s also really forgiving – if you cook it a little longer, the potatoes just get creamier. Plus, it’s naturally gluten-free and vegan, making it perfect for everyone at your table.
Potato Curry with Coconut Milk
Cooking Tips
– Cut potatoes into equal-sized cubes for even cooking
– Don’t skip the tempering step – it adds incredible flavor
– If the curry gets too thick, add a splash of warm water
– Let the potatoes break down a bit – it helps thicken the sauce
– Use full-fat coconut milk for the best results
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice or idiappam (string hoppers). Leftovers keep well in the fridge for up to 3 days – just reheat gently on the stove, adding a splash of water if needed.
Similar Recipes
- Chickpea Coconut Curry
- Mixed Vegetable Korma
- Spinach and Potato Curry
- South Indian Fish Curry
Nutrient Benefits
Potatoes provide good carbs and vitamin C. Coconut milk offers healthy fats and minerals. The spices, especially turmeric and black pepper, have anti-inflammatory properties. Fresh curry leaves add iron and fiber to the dish.
Potato Curry with Coconut Milk
Ingredients
- 4 Potatoes (peeled, cubed)
- 2 Onion (chopped)
- 4 Green Chillies (slit)
- 2 two inch Ginger (chopped)
- 2 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 2 tsp Turmeric Powder
- 2 tsp Salt
- 2 cups Coconut Milk (thick)
- 2 cloves Garlic (chopped)
- 2 two inch Cinnamon (sticks, broken)
- 4 Cloves
- 1/4 tsp Fennel Seeds
- 5 to 6 Black Peppercorns
For tempering:
- 4 tbsp Oil - 4 tblsp
- 2 tsp Mustard Seeds - 2 tsp
- 4 Small Onions - 4 chopped
- Curry Leaves - 1 sprig
Instructions
- Coarsely grind the garlic, cinnamon, cloves, fennel seeds and peppercorns together.
- Mix the potatoes with this in a pan.
- Add onions, green chillies, ginger, red chilli powder, coriander powder, turmeric powder salt and 1 1/2 cups of water.
- Mix well.
- Cover pan with a lid and cook over high heat for 20 minutes or longer till the potatoes are tender.
- Using a fork or a spoon, break the potatoes into small pieces.
- Add coconut milk and simmer for 3 to 4 minutes.
- Remove pan from heat.
- Heat oil for tempering and fry the mustard seeds.
- Once it starts to splutter add the other ingredients and fry till onions turn brown.
- Pour into the curry, mix well and serve hot with rice or idiappam.
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Frequently Asked Questions
Can I make this curry less spicy?
Yes. Reduce the number of green chilies and red chili powder. The coconut milk will still give you plenty of flavor.
Can I make this ahead of time?
This curry actually tastes better the next day. Just store it in the fridge and gently reheat before serving.
Can I freeze this curry?
While you can freeze it, the potatoes might change texture slightly. It’s best enjoyed fresh or within a few days from the fridge.
2 comments
How are the potatoes cooked, in water or what? surely you cant just put them dry in a pot with the spices and cook over a high heat.
The method is not well explained, need to do better
Please check step 3, 1 1/2 cups of water is being added to the pan.