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    You are Here: Masala Herb » Recipes » RECIPES

    Coconut Potato Curry Recipe

    April 6, 2018 by Helene Dsouza Leave a Comment

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    • Bluesky
    Helene Dsouza
    This potato curry is prepared with coconut milk in less than 25 minutes. It's a one-pot meal which you can serve over cooked rice (see serving suggestions below the recipe card)
    Total Time: 35 minutes minutes
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    3 servings
    RECIPE
    Vegan Potato Curry Recipe

    Vegan Potato Curry Recipe makes a great weeknight dinner if you are looking for a spicy, quick and easy meal with an Indian influence.

    Vegan Potato Curry Recipe
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    This Potato Curry is also a healthier low-carb, gluten-free, filling, coconut milk based, one-pot dish, which tastes great served over rice.

    Add the curried potato to your meal-prep menu for the week!

    Jump to:
    • 🥔 Ingredients
    • 🔪 How to make it?
    • 🥣 Serving ideas
    • 💭 Can you freeze the vegan potato curry?
    • 🥄 Useful tools to make this
    • 📖 Recipe
    • 💬 Comments

    I love this easy Potato Curry recipe because it's so effortless and packed with flavor at the same time!

    Over rice, the potato curry turns into a real obsession.

    You want to dig into the aromatic flavors in your curry and rice bowl, to savor the spices in a cooked coconut gravy to the fullest!

    And of course, this can be your dinner soon!

    🥔 Ingredients

    • potatoes
    • onion
    • curry leaves (optional)
    • tomato
    • ginger
    • garlic
    • coconut milk
    • turmeric powder
    • chili powder
    • black pepper
    • garam masala
    • fresh cilantro/coriander

    So, basically this potato curry is an Indian potato curry.

    Spices to make Vegan Potato Curry Recipe

    What Potatoes to use?

    I like to use small "baby" potatoes to make this vegan potato curry.

    Baby potatoes are also known as new potatoes.

    New potatoes are harvested before they mature further, so technically speaking they are truly baby potatoes.

    The skin of new potatoes is thin and doesn't need to be peeled off.

    I like to keep the skin on my potatoes because the skin contains useful nutrients for your body.

    If you don't have to peel off a potato then just leave it on.

    Saves you time too!

    The flesh of the potato is waxy and holds its shape during the cooking process.

    You want the potato to keep the shape in the potato curry, not that the potatoes fall apart.

    Eventually, you can use other bigger potato varieties too, as long as you use a potato that doesn't fall apart that easily.

    Something like an all-purpose type of potato does the trick too.

    Vegan Potato Curry Recipe

    🔪 How to make it?

    To make this vegan Potato Curry recipe from scratch is quick and easy because it's a one-pot meal.

    Slice your Onion and dice your tomato, if you want to use fresh ginger and garlic, chop small as well.

    Then you just need to fry the onion tomato with the curry leaves (which are optional) and ginger and garlic before adding the spices one by one.

    Once the spices have been added you throw in the potatoes and pour in the Coconut Milk.

    Then you just need to let the curry cook in it's own spices aromatic gravy until the potatoes are properly cooked through but not mushy.

    The preparation process will take you about 5 minutes only and the cooking process with take you about 30 minutes.

    You can shorten the cooking time by 10-15 minutes if you use precooked potatoes.

    If you do it my way, you will have your potatoes picking up the flavor of the spices, which, I think, makes the curried potatoes all the more special.

    Vegan Potato Curry Recipe

    🥣 Serving ideas

    You have the option to enjoy this easy potato curry over plain cooked or steamed rice or try it out over lemon rice or aromatic clove rice.

    You can also just enjoy the curry by spooning it with a flatbread such as Chapati, plain Roti or Puris, or enjoy the curried potatoes with bread. I love homemade french baguette with my curry!

    We also enjoy a homemade pickle or chutney with our potato curry. For example, green mango pickle, beet pickle, a nectarine chutney or red currant chutney.

    This curry is also great with small portions of spiced vegetables. In India, they would serve a sabji or bhaji to this curry. For example, sautéed spiced okra or cooked and spiced ridge gourd.

    💭 Can you freeze the vegan potato curry?

    Yes, you can freeze the vegan potato curry in smaller batches by storing the cooked cooled curry in food storage containers.

    🥄 Useful tools to make this

    • deep shallow pan such as the Indian kadhai or a deep wok
    • various see-through glass spice jar set to store your precious spices safely
    • glass meal prep containers if you want to make this on Sunday to enjoy during the week

    Dear Readers, with what are you planning to serve this vegan potato curry?

    Please feel free to share your ideas and thoughts further below in the comment section.

    Vegan Potato Curry Recipe

    📖 Recipe

    Vegan Potato Curry Recipe

    Vegan Potato Curry Recipe

    This potato curry is prepared with coconut milk in less than 25 minutes. It's a one-pot meal which you can serve over cooked rice (see serving suggestions below the recipe card)
    4.50 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 3 servings
    Calories: 249kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 14.1 ounces Baby Potatoes
    • 1 medium Onion
    • 1 medium Tomato
    • 1 Tablespoon Ginger + Garlic *see Notes
    • 1 Tablespoon Olive Oil
    • 6 Curry Leaves fresh preferably (optional)
    • 2 ½ cups Coconut Milk
    • 1 Teaspoon Turmeric Ground
    • ½ Teaspoon Cayenne Pepper Ground
    • ½ Teaspoon Black Pepper Ground
    • 2 ½ Tablespoons Garam Masala
    • Cilantro Fresh aka fresh Coriander, to garnish
    US - Metric

    Instructions

    • Scrub and Wash your baby potatoes well. Cut into half or quarter if they are bigger in size. Keep aside.
    • Slice your onion, dice your tomato. If you are intending to use fresh ginger and garlic instead of a paste, just chop both fine.
    • Heat up your shallow pan and add your oil. Fry your onion slices soft. Next add in your Curry leaves and stir fry along the onion to release the aroma.
    • Then continue to add in the tomato pieces. Stir cook for a minute on medium heat before adding in the ginger and garlic.
    • Now throw in the spices one by one, the turmeric, the black pepper, the red chili powder and the garam masala. Stir fry the spices on medium heat for a minute to release the aroma, then add the potatoes and at least pour in the coconut milk.
    • Mix the whole content well and bring to a quick boil. Take down the heat and simmer the curry on a lower heat setting, covered until the potatoes are cooked.
    • Garnish with fresh cilantro/coriander and serve still hot over rice or with chapati flat bread.

    Notes

    1.  You can use other potato varieties too. See my potato choice suggestion in the post.
    2. I don't peel my baby potatoes as they taste great with the peel on. Besides nutrients, which are good for you, tend to be in the peel and you save time not peeling your potatoes. Just make sure to wash them well!
    3. Use light coconut milk to reduce the calories in this recipe.
    4. The vegan coconut curry is low carb but high in fats. These fats are good for you, the bad trans fats are almost nonexistent in this potato curry recipe.
    5. You can choose to add curry leaves fresh or dried. Fresh is always better. Curry leaves lend the curry a special flavor.
    6. You can cover the curry while it's cooking but you need to keep it on low heat because if the coconut milk gets too hot it can curdle slightly. Covering the pot will help in cooking the potatoes faster.

    Nutrition

    Nutrition Facts
    Vegan Potato Curry Recipe
    Amount Per Serving (263 g)
    Calories 249 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 4g20%
    Sodium 13mg1%
    Potassium 728mg21%
    Carbohydrates 37g12%
    Fiber 7g28%
    Sugar 9g10%
    Protein 4g8%
    Vitamin A 555IU11%
    Vitamin C 74.6mg90%
    Calcium 119mg12%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
    171 shares
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

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