Potato Curry
on Jan 09, 2022, Updated Dec 30, 2023
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This aromatic, vegan potato curry can be the main course or added onto an Indian-inspired menu.
This easy potato curry with coconut milk could 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 is not only vegetarian but 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.
Make sure to buy unsweetened coconut milk, not sweetened coconut cream or milk. 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. This curry has a moderate level of heat and spice, though it will ultimately depend on your spice blend, and how much you add.
Table of Contents
Potato Curry: This aromatic, vegan curry can be the main course, or added onto an Indian-inspired menu. The aroma and flavor are addicting.
How to Make Potato Curry
- In a large pot, heat the oil over medium heat. Add the onions and saute until they are tender and slightly golden.
- Add the fennel seeds, garam masala, red pepper flakes, ginger, and jalapeno pepper and stir for 30 to 60 seconds until you can small the spices.
- Add the coconut milk and bring to a simmer.
- Then add salt, pepper, and turmeric.
- 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.
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
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Potato Curry
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 saute 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.
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.