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.
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.
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)
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 | lilvienna.com
4 medium potatoes, cooked (ca. 350 g), see note
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
Chopped cilantro (you can substitute parsley)
Rice or naan ( recipe for my easy no-yeast naan)
Peel the potatoes and cut them into 3/4 to 1-inch (2 – 2.5 cm) cubes.
Peel onion and chop. Peel garlic and ginger and mince finely.
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.
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 color it yellow.
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.
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.
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!
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.
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.