Creamy Potato Curry with Coconut Milk

This creamy potato curry with coconut milk is filled with potatoes, peas, greens, and a combination of delightful spices.  It’s oil-free, vegan, and naturally gluten-free. It's my new favorite comfort food!  This curry is easy to make and warms the belly.

The potatoes are filling and they’re cooked in a mixture of coconut milk and tomatoes to produce a rich, thick, and creamy curry.  I usually serve it with rice and it tastes even better the next day after the rice has soaked up all of the curry flavors.  

I always look forward to having leftovers for lunch the next day.  For an even bigger kick add a little sriracha! If you enjoy this potato curry you might also enjoy my curry butternut squash chickpea soup with curry powder, butternut squash chickpea curry with red curry paste, red lentil dahl, or mixed vegetable curry with coconut milk.

Jump to:

• Tips 
• Best potatoes for curry
• Substitutions and variations
• Instructions
• Storage
• Related recipes
• Recipe
• Comments

Tips 

• The spices can burn quickly when dry roasting.  To make the process easier for this potato curry with coconut milk, we suggest measuring out all of the spices into a small dish before you start dry roasting.  This can be done before you start cooking or while the onions are cooking.
• I can usually only find a 28-ounce can of crushed tomatoes, so I just use half of that can for 14 ounces and freeze the rest for later.  Half a can works out to be slightly less than 1 ½ cups.
• The larger the potato cubes are, the longer it will take them to cook. 
• For oil-free cooking, it’s helpful to keep a small container of water or vegetable broth nearby if the onions start burning.
• If you don't have a nonstick pan, for oil-free cooking try using a ¼ cup of water to cook the onions and prevent sticking.
• Peel or don’t peel your potatoes, I usually keep the skins on. 

Best potatoes for curry

Yellow potatoes like Yukon Gold, work well and they keep their shape while cooking.  Fingerling potatoes also work well in the curry and hold their shape.  They’re small compared to most other potatoes and have thin skin, which alleviates the need to peel.  I have used Russet potatoes in this recipe, but they’re not my favorite.  They’re generally cheap and high in starch and are great for mashed potatoes.

Substitutions and variations

• Substitute spinach with your favorite green
• Use lite coconut milk instead of full-fat, for a lighter version
• Reduce the number of potatoes and add other vegetables, just adjust when to add them to the curry according to the vegetables’ cooking time
• Vegetable and other addition suggestions: zucchini, cauliflower, kale, carrots, mushrooms, chickpeas

Instructions

To make this vegan creamy potato curry, start by measuring out the curry powder, salt, garam masala, ground ginger, and ground red pepper in a small bowl.

Sauté the onions with a pinch of salt in a large pot until they are translucent and starting to brown. For oil-free cooking, add a few tablespoons of water or vegetable broth as needed so the onions don't burn (otherwise use a neutral-tasting oil). Then add the crushed garlic to the onions and cook for about a minute.

Then add all of the seasonings (curry powder, salt, garam masala, ground ginger, red pepper) and cook until aromatic, which may take about 30 seconds.  Turn down the heat if needed so the spices don't burn.

Add the coconut milk and deglaze the pan, scraping off any brown bits from the bottom of the pan with a wooden spoon.

Then add the crushed tomatoes and potatoes to the pot. Then turn up the heat until your curry starts bubbling, then lower it to a simmer.  No need to get a rapid boil, the tomato mixture will be thick. 

It does need to stay at a gentle simmer on low to low-medium heat.  Check the potatoes for doneness after about 15 minutes.  I notice the potatoes may take longer to cook in this thick tomato-based curry compared to a thinner soup.

Occasionally stir the potatoes so they don't stick to the bottom of the pot. Cook covered at a gentle simmer for about 15-25 minutes or until the potatoes are fork-tender.  They should give little resistance when pricked with a fork.

When the potatoes are done, add the peas and spinach (no need to thaw the peas). Cook until the spinach is wilted and the peas are warmed through.

Storage

Store leftovers in an air-tight container in the refrigerator for up to 5 days.  I don’t recommend freezing the curry.

Related recipes

• Red lentil dahl with coconut milk
• Butternut squash chickpea curry
• Curry butternut squash chickpea soup
• Red lentil chili
• White bean and potato soup
• Spicy chickpea stew with zucchini
• Mixed vegetable curry with coconut milk
• Lentil shepherd’s pie

As always, I hope you enjoy this creamy potato curry with coconut milk recipe! If you like the recipe, feel free to rate it and leave a comment.

Print

Recipe