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Potato Curry with Creamy Tomato Sauce

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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 542kcal


  • 3 tablespoon Olive Oil
  • 1 Red Onion
  • 1 teaspoon Ginger grated
  • 4 cloves Garlic crushed
  • 1 tablespoon Garam Masala
  • 1 Bay Leaf
  • Pinch Chilli Flakes
  • 2 tablespoon Honey
  • 2 400g tins Chopped Tomatoes
  • 1 400g tin Coconut Milk
  • 800 g Baby Potatoes big ones halved
  • 4 tablespoon Greek Yoghurt
  • Coriander to serve
  • Salt


  • 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 tablespoon water and a pinch of salt. Serve the curry with rice, naan and a drizzle of yoghurt sauce.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 542kcal | Carbohydrates: 59g | Protein: 10g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 1mg | Sodium: 319mg | Potassium: 1490mg | Fiber: 8g | Sugar: 17g | Vitamin A: 234IU | Vitamin C: 62mg | Calcium: 133mg | Iron: 7mg