Potato Curry
on Jan 09, 2022, Updated Apr 04, 2025
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This aromatic vegan potato curry can be the main course or added to an Indian-inspired menu.
This easy coconut-milk-based potato curry recipe can be served as a side dish, a main course, or as part of an Indian-inspired spread. Potatoes are a common ingredient in Indian curries, but here they are the star.
This curry has a moderate level of heat and spice, though it will ultimately depend on your spice blend and how much you add. This is not only a vegetarian recipe but also vegan, with so much flavor you’ll have to keep that spoon dipping back into the bowl rhythmically to satisfy what becomes an immediate craving.
Consider serving potato curry with Rice Pilaf, Sautéed Green Beans, or Butter Chicken.
Table of Contents
Ingredients
- Canola or vegetable oil – For cooking.
- Red onion – Red onions have a mild and sweet flavor.
- Fennel seeds – Offer a sweet licorice flavor.
- Garam masala – Northern Indian spice blend with warm, fragrant, spicy layers of flavor.
- Red pepper flakes – For spiciness. You can also use cayenne pepper.
- Fresh ginger – Fresh ginger offers spicy and warm flavors.
- Jalapeño pepper – For an earthy spiciness.
- Salt and pepper – Because: always.
- Unsweetened coconut milk – Make sure to buy unsweetened coconut milk, not sweetened coconut cream or milk. I used regular full-fat coconut milk, which has a fuller flavor, but you can use light coconut milk if you prefer.
- Turmeric – For savory notes.
- Potatoes – I’ve used Yukon gold and russet potatoes in this curry recipe.
- Fresh cilantro leaves – For a pop of freshness.
- Baby spinach leaves – For a topping and to add some brightness.
Variations
- If you prefer to swap around the spices, feel free. You could use a premade curry powder instead of the garam masala, which is another commonly used, commercially available Indian blend. Adding another teaspoon of cumin also bumps up the smoky flavor nicely. Season to taste!
- Add 1 teaspoon minced garlic as the onions cook.
- Add 1 to 2 cups diced plum tomatoes while the potatoes cook.
- Add 1 to 2 cups drained rinsed cooked chickpeas while the potatoes cook.
How to Make Potato Curry
- Cook the onions: In a large pot, heat the oil over medium heat and cook the onions until tender and slightly golden.
- Add the spices: Add the fennel seeds, garam masala, red pepper flakes, ginger, and jalapeño pepper.
- Add the remaining ingredients: Add the coconut milk. Add salt, pepper, turmeric, and potatoes and bring to a simmer covered for about 12 minutes. The potatoes should be fork-tender.
- Finish and serve: Stir in the cilantro and serve hot in bowls. Add a handful of the dressed spinach to each bowl if desired.
Storage
Store potato curry in an airtight container in the refrigerator for up to a week. You can reheat it in the microwave in 30-second bursts until warm or on the stovetop in a pot over low heat.
What to Serve With Potato Curry
More Indian-Inspired Recipes
- Indian Curry Yogurt Marinade
- Indian Spiced Chicken and Potato Stew
- Indian Butternut Squash-Carrot Soup
- Indian Lamb Kebabs
- Butter Chicken (Murgh Makhani)
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Potato Curry
This aromatic vegan potato curry can be the main course or added to an Indian-inspired menu.
Ingredients
- 2 tablespoons canola or vegetable oil
- 1 red onion (diced)
- ½ teaspoon fennel seeds
- 1 teaspoon garam masala
- ½ teaspoon red pepper flakes
- 1 tablespoon chopped fresh ginger
- 1 large jalapeño chili (stemmed, seeded, and chopped)
- 1 teaspoon kosher salt
- 1 can unsweetened coconut milk
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon turmeric
- 1 ½ pounds Idaho russet potatoes (peeled and cut into 1/2-inch cubes)
- ¼ cup roughly chopped fresh cilantro leaves
- 1 cup baby spinach leaves (tossed with a bit of olive oil; optional)
Instructions
- In a large pot, heat the oil over medium heat. Add the onions and sauté until they are tender and slightly golden. Add the fennel seeds, garam masala, red pepper flakes, ginger, and serrano pepper, and stir for 30 to 60 seconds until you can smell the spices.
- Add the coconut milk, salt, pepper, and turmeric. Bring to a simmer, then stir in the potatoes.
- Partially cover the pot, then adjust the heat so the liquid is simmering and simmer, stirring occasionally for about 12 minutes, until the potatoes are tender.
- Stir in the cilantro and serve hot in bowls. Add a handful of the dressed spinach to each bowl if desired.
Notes
Variations
- Swap around the spices. You could use a premade curry powder instead of garam masala. Adding another teaspoon of cumin also bumps up the smoky flavor nicely. Season to taste!
- Add 1 teaspoon minced garlic as the onions cook.
- Add 1 to 2 cups diced plum tomatoes while the potatoes cook.
- Add 1 to 2 cups drained rinsed cooked chickpeas while the potatoes cook.
Nutrition
Calories: 446kcal, Carbohydrates: 40g, Protein: 7g, Fat: 31g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 617mg, Potassium: 1091mg, Fiber: 6g, Sugar: 6g, Vitamin A: 887IU, Vitamin C: 21mg, Calcium: 59mg, Iron: 4mg
Like this recipe? Rate and comment below!
Initially, I threw the recipe away because it was not as good as another curried potato recipe that I make. After I had eaten my initial serving, I put some bland steamed cauliflower in it to broaden it nutritionally. After about the third day when the flavors had fully matured, this went from a better-than-average dish to exceptional. I went and dug the recipe out of my outside trashcan because I couldn’t remember the name of the website I got it from and I couldn’t find it again by searching curry potato on the web. Good job, Katie.