Potato curry is an easy, vegan friendly recipe. This is a quick and healthy Indian inspired curry which is perfect drizzled with a speedy yoghurt sauce.
Carbs on carbs…that’s how we’re doing things today 😍
Actually, it was technically carbs on carbs on carbs when we ate this because we had the potato, the rice and Will made naan. Sometimes it’s just worth being that full.
The curry has a rich and creamy sauce helped along by a drizzle of honey for sweetness (but you can totally use maple syrup for a vegan version) and a tin of coconut milk.
I used baby potatoes in this which are cooked in the sauce until perfectly tender. Although they take about 25 minutes to cook you can leave the whole thing to simmer and just check back once in a while to make sure it’s not sticking so most of the cook time is actually hands off.
Why we love this potato curry…
This recipe is easy to make and is mostly hands off while the potatoes cook which gives you time to make some rice or whatever else you fancy serving it with.
It’s vegetarian and is easy to make vegan with a few simple switches like adding maple syrup instead of honey and using a plant based yoghurt.
This curry is great for batch cooking and using for meal prep because it lasts really well in the fridge.
You can make this curry as spicy or mild as you like by controlling the amount of chilli flakes you use. I went for just a pinch but feel free to add more.
Creamy Potato Curry Ingredients
Spices: Ginger, garlic, garam masala, bay leaf and chilli flakes all go into this curry to make it super flavourful.
Honey: This adds a hint of sweetness. Switch to maple syrup to keep it vegan.
Chopped Tomatoes: Just go for your favourite brand.
Coconut Milk: I prefer to use full fat coconut milk in my recipes to make them extra creamy.
Baby Potatoes: I halve the big ones so they’re all the same size.
Greek Yoghurt Sauce: This is a simple mixture of yoghurt, salt and water which gets it just the right texture for drizzling.
How to make creamy coconut curry with potato
Fry the aromatics: Heat the oil and fry the onion then add the ginger and garlic followed by the spices. Drizzle in the honey and cook for another minute.
Simmer the curry: Pour in the tomatoes and coconut milk and simmer for 10 minutes then add the potatoes and cook for about 25 minutes until the potatoes and cooked through.
Finish the curry: Mix together the yoghurt, salt and a drop of water. Drizzle the curry with the sauce and serve.
Want more? Try these other curry recipes!
- Meatball Curry with Creamy Coconut Sauce
- Vegetarian Thai Green Curry
- Peanut Curry with Tofu & Broccoli
- Cauliflower Lentil Curry with Spinach
- Tofu Curry with Cashew Coconut Sauce
- 15 Minute Chickpea & Spinach Curry
- 15 Minute Thai Prawn Curry
- Simple Vegan Peanut Butter Curry
Potato Curry with Creamy Tomato Sauce
- 3 tbsp Olive Oil
- 1 Red Onion
- 1 tsp Ginger grated
- 4 cloves Garlic crushed
- 1 tbsp Garam Masala
- 1 Bay Leaf
- Pinch Chilli Flakes
- 2 tbsp Honey
- 2 400g tins Chopped Tomatoes
- 1 400g tin Coconut Milk
- 800 g Baby Potatoes big ones halved
- 4 tbsp Greek Yoghurt
- Coriander to serve
- Heat the olive oil in a large pot over a medium heat and add the onion. Cook for a couple of minutes then add the garlic and ginger, sprinkle with salt and cook for another few minutes. Add the garam masala, bay leaf and chilli flakes, stir to coat then add the honey and cook for another minute.
- Pour in the tomatoes and bring to a simmer, cook for 10 minutes until thickened slightly. Add the coconut milk and the potatoes and cook for another 20-25 minutes until the potatoes are cooked through. Add salt to taste.
- Mix the yoghurt with 1-2 tbsp water and a pinch of salt. Serve the curry with rice, naan and a drizzle of yoghurt sauce.
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