Vegan Potato Curry (creamy and mild)

March 4, 2021
Yellow potato curry recipe vegan

This quick Indian potato curry with coconut milk is super creamy and mild. It’s just like the ones I got to know in Kerala.

Kerala-style potato curry

This easy Indian curry is based on a potato curry that I remember from a trip to South India. In Kerala, a state of the southwestern coast of India, we stayed at a family-run guesthouse with only a few huts. I will always remember it for one reason tough: They cooked the best food! Coconut milk-based curries were their specialty.

Easy potato curry recipe vegan

This potato curry is:

  • Naturally vegan: I am not vegan or vegetarian but I do love this curry!
  • Mild: This curry, unlike others, is not spicy at all. Kids and spicy-food refusers approved.
  • Creamy: This curry is super creamy due to the coconut milk.
  • Easy: You only need a few ingredients, mostly staples, and it’s a fuss-free easy to prepare dish.
  • Filling: It’s a dish that will keep you full for hours. Especially, when served with this easy naan without yeast.
  • Soothing: This curry is cozy and comforting year-round.

I usually serve this super bright yellow potato curry with my favorite Naan. I count this creamy curry and fluffy naan among my favorites.

Vegan potato curry recipe


Ps: If you are into vegan potato dishes, this creamy Austrian-style potato goulash might be just right for you!

Vegan Potato Curry (creamy and mild)

Yield: 2 servings

Vegan Potato Curry (creamy and mild)

This quick Indian potato curry with coconut milk is super creamy and mild. It’s bright yellow, easy to make and naturally vegan. Just like the ones I got to know in Kerala, South India.

Recipe: Ursula |


  • 4 medium potatoes, cooked (ca. 350 g), see step 1
  • 1 medium yellow onion (120 g, about 1 cup chopped)
  • 1-2 garlic cloves (2 teaspoons minced)
  • 1x1-inch ginger (2 teaspoons minced)
  • 1 tablespoon oil
  • 2 1/2 teaspoons garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika or chili powder, see note
  • 14 oz can (400 ml) coconut milk
  • 1/4 teaspoon fine salt
  • For garnish:
  • Chopped cilantro (you can substitute parsley)
  • For serving:
  • Rice or naan (recipe for my easy no-yeast naan)


  1. I use already cooked potatoes for this curry, usually leftovers. If you do not have cooked ones on hand, use 4 medium raw potatoes (350 g) and cook them in boiling water until tender, for about 25 minutes.
  2. Peel the cooked potatoes and cut them into 3/4 to 1-inch (2 – 2.5 cm) cubes.
  3. Peel onion and chop. Peel garlic and ginger and mince finely.
  4. In a large saucepan or pan, heat 1 tablespoon oil and add chopped onions. Sauté over medium heat until golden, about 10 minutes. Add garlic and ginger and sauté for 1 more minute. Be carful not to brown the garlic to avoid bitter taste.
  5. Add garam masala, turmeric, and paprika if using. Stir for a few seconds. Tip: If using a stick blender made of plastic for blending in the next step, it’s better to add all the spices after blending otherwise the turmeric will dye your blender yellow.
  6. Transfer onion-mix to a blender, add roughly half of the coconut milk, and purée until smooth. You can set a tablespoon of the coconut cream, that usually rises to the top of the can, aside for garnish, if you like.
  7. Return purée to the saucepan, then add remaining coconut milk and stir to combine. Add potato cubes and salt and let simmer on low heat for a few minutes. The longer you let the curry cook, the more reduced and thicker the sauce will get. Be aware: When you remove the curry from the heat and let it cool slightly, it will thicken to a creamy sauce anyways. Taste and add more salt if needed.
  8. Distribute potato curry between bowls, garnish with cilantro and some coconut cream if you’ve set it aside earlier. Serve with rice or bread like naan. Enjoy!


Paprika or Chili powder:

Paprika or chili powder (ground chilis, not the spice-mix) are optional here. It will give the curry a bright golden color, which I love. If you omit it, the curry will have a light-yellow color. Kashmiri chili powder is a nice and mild chili option. I often use mild Hungarian paprika, since it’s a pantry staple in my kitchen. If you prefer this curry spicy, you can add a pinch of cayenne pepper or use chili powder with heat.

Vegan Potato Curry (creamy and mild) was last modified: March 6th, 2023 by Ursula

10 thoughts on “Vegan Potato Curry (creamy and mild)

    1. Ursula Post author

      Hi Ann,
      Thanks for your comment. I’ve moved the note up to step 1 for clarification. Makes more sense, you are right. I hope that you’ll try the curry :) Best, Ursula

  1. Geoffrey

    Oh my goodness, Just made this. So easy to make and so, so yummy. This will be a regular from now on. Thank you :)

    1. Ursula Post author

      Hi Geoffrey,
      Oh, that’s so great to hear. So happy that you like the curry. It’s one of my favorites, which I make pretty often. Thanks so much for your comment and I hope this will be a regular :)

  2. Kat

    This recipe is going in my regular dinner rotation. I admit I was sceptical, as I didn’t think it would have much flavour. WRONG. I had seconds and my hubby is taking the left overs for his lunch. 😆 It’s a deceptively simple recipe, but I was very impressed. YUM and THANK YOU!

    1. Ursula Post author

      Hi Kat,
      You made my day :) Thanks so much for letting me know that you and your husband enjoy the curry! I still make it very often.

  3. Kat

    I made this again tonight (second time this week). I

    My adjustment:
    I don’t bother precooking the potatos.
    I half the garlic and onion (LOWER FODMAP)
    Used almond milk instead of coconut (I’m allergic).
    Added a tsp of cumin seeds and Corriander seeds, crushed in the mortar and pestle, and a sprinkle of sugar (to make up for the sweetness missed without coconut).

    It is crazy delicious, mild enough to eat when your tummy is a bit upset, but flavourful enough that you don’t feel like you’re missing out! THANK YOU SO MUCH!

    1. Ursula Post author

      Hi Kat,
      So happy to see that you have made the recipe again with your adjustments to make it ‘yours’ – sounds delicious. I love spicy and mild curries, depending on the mood. I hope you’ll make it again and again :)


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