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Creamy Coconut Potato Curry

July 27, 2020 2 Comments

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Creamy Coconut Potato Curry – a delicious vegetarian curry with baby potatoes, carrots and creamy coconut milk that the whole family will love. 

Creamy Coconut Potato Curry in a black frying pan with wooden spoon, bowls or rice and coriander in background

Potato Curry

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. 

close up of creamy coconut potato curry in back frying pan with wooden handle

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. 

black frying pan with wooden handle filled with creamy coconut potato curry, bowls of rice and coriander in the background

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

close up of creamy coconut potato curry in black frying pan with wooden handle

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

or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc

white bowl with beige rim filled with creamy coconut potato curry , rice and cilantro, frying pan in the background


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Creamy Coconut Potato Curry

Creamy Coconut Potato Curry

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Creamy Coconut Potato Curry - a delicious vegetarian curry with baby potatoes, carrots and creamy coconut milk that the whole family will love. 

Ingredients

  • 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

Instructions

  1. Spray a deep frying pan over medium-high heat with cooking oil spray
  2. Add the onion and fry for a few minutes until softened and translucent.
  3. 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.
  4. Add in the potatoes, carrots and stock and stir well.
  5. 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.
  6. Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
  7. Serve with your choice of sides and Enjoy!!

Notes

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

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© Siobhan (Slimming Eats)
Cuisine: Asian

CREAMY COCONUT POTATO CURRY IN FRYING PAN PIN IMAGE

 

 

 

 

 

 

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

Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, we’d love to have you join.

Looking for some other recipes? Head on over to my RECIPE INDEX for over 900 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc

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If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

* Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Filed Under: 2+ syns, 5 SP, 8 SP, 8 SP, Blue, by course, by ingredient, by type, carrots, dairy free, Extra Easy, Freezer Friendly, gluten free, Green, main course, Meal in less than 30 mins, potatoes, Purple, Recipes, Vegan, vegetables, Vegetarian, Weight Watchers Smart Points Recipes

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Reader Interactions

Comments

  1. Caroline Wabe

    July 31, 2020 at 11:21 am

    This was amazing! So simple so tasty so moorish.
    Will definitely do it again

  2. Pete Adkins

    September 8, 2020 at 12:00 pm

    This is a fantastic recipe
    Cooked it 3 times in 4 days and each day was different
    I’ve swapped the potatoes for chicken and carrots.
    Then added mushrooms.
    It’s a very versatile dish and is just so nice !

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Hey! I am Siobhan, a full-time mum and food blogger. I was born in London but now live in Ontario Canada ...

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