This is a simple, tasty, and foolproof Potato Curry recipe. Made with coconut milk, this dish is filling, creamy, and suitable for vegans.
This Potato Curry makes an incredible dinner. It is a one-pot meal that requires minimum ingredients and delivers maximum flavor! I serve it with delicious cucumber-yogurt sauce, which complements potatoes so well!
Did I mention that these are very easy to cook? I know I didn’t, but it is something I want to emphasize — VERY EASY. Just dice some onions and garlic, cube the potatoes, sauté all of it with spices for a few minutes, and then pour the coconut milk on top and you are pretty much done. Your dinner will be ready in about half an hour. Let’s talk about the main ingredients.
What kind of potatoes are best for Potato Curry
It is best to use red-skinned potatoes (Red Bliss) in this recipe because due to their waxy texture, they hold shape really well. These potatoes are easy to find, since they are very common, and sold in almost all grocery stores and supermarkets. New potatoes of any kind would work really well, since they are also waxy. You can use Yukon Gold, too.
Coconut Milk vs. Half & Half
If you are not a big fan of coconut milk, feel free to substitute it with Half & Half (a blend of equal parts whole milk and cream). No problem there. I tried both versions and both are fantastic. When using coconut milk, make sure you are using full fat, canned coconut milk, and not the coconut milk sold in cartons, as a dairy-free milk alternative.
Curry is not a single spice, but a unique blend of spices, which differs greatly in intensity, flavor, and heat level from region to region. If you have your favorite curry powder brand already, definitely use it, but if not, I recommend buying Mild Curry Powder. You can also make it yourself: Mild Curry Powder Recipe.
Now, let’s get back to that cucumber sauce I mentioned earlier. It is totally optional, but highly recommended. And it’s also very easy to make (What a surprise, right?). I developed the recipe for this sauce to complement my favorite dish, Chicken Biriyani, and soon realized that it works great with almost all Indian-inspired spicy or curry dishes. Cold, refreshing yogurt with crunchy cucumbers and creamy curry sauce…
- 1 cup plain yogurt
- 1 medium cucumber, peeled and diced
- 1 tbsp. extra virgin olive oil
- 3 tbsp. chopped cilantro
- 1/2 tsp. coriander powder (optional)
- 1/8 tsp. salt
To make the sauce, just…