Creamy Coconut Potato Curry – a delicious vegetarian curry with baby potatoes, carrots and creamy coconut milk that the whole family will love.
This week I really fancied a curry and with a bag of baby golden potatoes that needed to be used, and a few carrots in the veggie drawer I figured a creamy potato curry would be perfect. Nothing complicated, just some simple ingredients with a perfect blend of spices and a tin of coconut milk.
A delicious vegetable curry doesn’t need to be complicated, just pick some vegetables that complement each other and will hold their shape and no disintegrate into your sauce.
The Best Potatoes for a Curry
Baby golden potatoes are perfect for a curry, as they hold their shape, meaning they keep their bite in this delicious creamy coconut potato curry.
It’s always best to choose a waxy or semi waxy variety of potato instead of floury varieties, and leave the skins on, that way they won’t disintengrate into your sauce.
Baby Yukon golds are my favourite, their lovely golden colour and the natural buttery flavour is perfect in a curry. They are kind of semi waxy potato. In the UK look for Charlotte or Jersey Royals, or any small waxy or semi waxy potato.
Light or Full-Fat Coconut Milk in Curries
Did you know the only difference between light and full-fat coconut milk in cans is the water content? Light, of course, has a higher water content to full fat, so you are actually paying more money when you buy light.
I always purchase the full-fat stuff, mainly because it’s much more creamy and I find you don’t need to use as much.
Either is fine is this recipe, but if you want that real creaminess stick to the full fat like i’ve used, when divided into servings it’s hardly anything.
Do I have to use maple syrup?
When it comes to curries, a little sweetness won’t make it really sweet, what it does is compliments the spices and flavours and stops a curry from becoming bitter. Omit if you really want to, but I find just that little tiny bit really balances all the flavours.
Give the curry a taste before added it and if you are happy with it at that stage, then just leave it out.
Don’t have maple syrup? Not a problem, brown sugar or honey will work in its place. I personally don’t like to use artificial sweeteners, as they can add a funny aftertaste and I create all my meals to be family-friendly.
The best rice to serve with curry?
Any long grain rice is fine, but I usually stick to Basmati or Jasmine. Basmati is the perfect rice to serve with Indian style curries, but for coconut curries like this one, my favourite is jasmine rice, because it has a slight stickiness and lovely fragrance that compliments the curry.
Whenever I cook long grain rice like basmati or jasmine – I use the same technique of 2:1 ratio. So for example, if you are cooking 1 cup of rice you want 1 cup of water.
Rinse the 1 cup of rice until the water runs clear, add the rice to a saucepan with 2 cups of cold water and a pinch of salt, bring to a boil, reduce the heat to a simmer and add the lid, don’t touch or stir, but keep an eye on it, when the liquid is just absorbed, turn off the heat, but leave lidded and untouched for approx 10 minutes, the steam trapped underneath will cook the rice to perfection. Then just fluff with a fork and it’s ready to serve.
Sides for Curry
As this was a vegetable curry, the only sides I went for with this dish is some rice and a handful of cilantro (coriander). I know not everyone likes that latter herb, but for me, it’s a must for any curry. Just omit though if you don’t like it.
If you want some other sides to pair with this, here are a few suggestions.
- Sweet Potato Flatbread (perfect for mopping up some of the sauce)
- A handful of baby spinach
- grilled or sauteed zucchini (courgette) – I simply just season with sea salt and black pepper
- you could even add some sauteed chickpeas – just simple saute off some drained canned chickpeas in a pan with a little garlic, sea salt and some chilli flakes, and sprinkle them onto the top of the curry for a pop of extra fibre/protein
More vegetable/vegetarian curry recipes
Looking for some other vegetable or vegetarian curry recipes? Check out some of these:
- COCONUT VEGETABLE CURRY (VEGAN)
- SWEET POTATO AND MUSHROOM CURRY (STOVE TOP OR INSTANT POT)
- KIDNEY BEAN CURRY (RAJMA)
- 4 INGREDIENT QUICK LENTIL CURRY (INSTANT POT)
- AUBERGINE, COURGETTE, SWEET POTATO AND LENTIL CURRY
- BUTTERNUT SQUASH CHICKPEA CURRY (VEGAN)
- HEALTHY MATAR PANEER CURRY
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- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of freshly grated ginger root
- 1 teaspoon of red chilli flakes
- 2 teaspoons of cumin
- 2 teaspoons of coriander
- 1 teaspoon of turmeric
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 650g (22.9oz) of golden baby potatoes, sliced in half
- 150g (5.5oz) of carrots, sliced
- 2 cups (480ml) of vegetable stock
- 1/2 tablespoon of maple syrup (optional)
- 180ml ( 2/3 cup) of canned coconut milk
- freshly chopped coriander (optional)
- salt to season
- Spray a deep frying pan over medium-high heat with cooking oil spray
- Add the onion and fry for a few minutes until softened and translucent.
- Add in the garlic, ginger, chilli flakes, cumin, coriander, turmeric, cinnamon, nutmeg and maple syrup and fry for a further 30-60 seconds until paste-like. Add in a little drop of water to prevent sticking if needed.
- Add in the potatoes, carrots and stock and stir well.
- Bring to a boil, then reduce heat, cover and simmer for approx 15-20 minutes potatoes should be fork tender, but still hold a bite.
- Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
- Serve with your choice of sides and Enjoy!!
This recipe is gluten free, dairy free, vegetarian (vegan), Slimming World and Weight Watchers friendly
- Slimming World - 3 syn per serving
- WW Green Smart Points - 8 per serving
- WW Blue Smart Points - 8 per serving
- WW Purple Smart Points - 5 per serving
- Gluten Free - use gluten-free stock
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Nutrition Information:Yield: 4 Serving Size: 1 Serving
Amount Per Serving: Calories: 213Total Fat: 7gSaturated Fat: 4.6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 320mgCarbohydrates: 38.3gFiber: 8gSugar: 9.3gProtein: 7.8g
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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