Creamy Coconut Potato Curry is a delicious vegetarian curry with baby potatoes, carrots and creamy coconut milk that the whole family will love. This week I was really craving a curry, and with a bag of baby golden potatoes that needed using up and a few carrots sitting in the veggie drawer, this simple curry felt like the perfect choice. It's made with everyday ingredients, a lovely blend of spices and a tin of coconut milk for that rich, creamy sauce that makes every bite so comforting.
One of the best things about a vegetable curry like this is that it really doesn't need to be complicated. Just a few vegetables that work well together and hold their shape as they cook is all you need for a really delicious result. The potatoes become soft and creamy, the carrots add a little sweetness, and the coconut milk brings everything together into a warming, flavourful curry that is perfect served with rice, naan or your favourite sides.
Calories in Creamy Coconut Potato Curry
This recipe serves 4 and is 248 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredient Notes
To make this recipe you will need the following ingredients:
- Onion: Adds a lovely savoury base to the curry and softens down to help build flavour in the sauce.
- Garlic: Brings depth and warmth and works perfectly with the ginger and spices.
- Fresh ginger: Adds a gentle heat and fragrant flavour that gives the curry a fresh, aromatic finish.
- Spices: A blend of chilli flakes, cumin, coriander, turmeric, cinnamon and nutmeg gives this curry its warm, comforting flavour with a little gentle heat and subtle sweetness.
- Golden baby potatoes: Perfect for this curry as they hold their shape well while becoming soft and creamy in the sauce.
- Carrots: Add a natural sweetness and a little texture that works really well with the potatoes and spices.
- Vegetable stock: Forms the base of the sauce and helps all the flavours meld together as everything simmers. I like to use better than bouillon paste stock paste (you use 1 teaspoon per 1 cup (240ml of liquid). It's crucial to use the right ratio of stock cubes, powder or paste for the required amount of stock. Not all stocks are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
- Maple syrup: Optional, but it adds a touch of sweetness that balances the spices and richness of the coconut milk.
- Coconut milk: Makes the curry deliciously creamy and adds that subtle coconut flavour that pairs so well with the spices.
- Fresh coriander: Optional, but great for adding a pop of freshness when serving.
- Salt: Important for bringing all the flavours together and enhancing the overall taste of the curry.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
This curry is easy to adapt with whatever you have on hand. Butternut squash or sweet potato are great additions if you want a little natural sweetness, and other vegetables like peas, green beans, spinach, cauliflower or bell peppers work well too.
For the potatoes, it is best to use a waxy variety that holds its shape as it cooks. Floury potatoes tend to break down into the sauce, which is not ideal for this type of curry.
You can also add chickpeas to make it a little heartier. For the maple syrup, honey or your favourite granulated sweetener can be used instead, but it may change the flavour slightly.
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
- Roasted Cauliflower or you could even serve with my roasted cauliflower rice instead of regular rice.
- 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
Storing, Freezing and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days and it actually tastes even better the next day once all the flavours have had more time to develop.
You can also freeze this curry for up to 3 months. Allow it to cool fully before transferring to freezer safe containers. Defrost overnight in the fridge before reheating.
To reheat, warm in a saucepan over a low to medium heat until piping hot, adding a splash of stock or water if needed to loosen the sauce. You can also reheat in the microwave in short bursts, stirring halfway through, until heated through.
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 if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Creamy Coconut Potato Curry
A simple and comforting Creamy Coconut Potato Curry with tender baby potatoes, carrots and warm spices in a rich creamy coconut sauce.
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
- ½ teaspoon of ground cinnamon
- ¼ 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
- ½ tablespoon of maple syrup (optional)
- 180ml ( ⅔ cup) of canned coconut milk
- freshly chopped coriander (optional)
- salt to season
Instructions
- 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!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- Gluten Free Friendly - use gluten free stock
- ❄️ Freezer Friendly - - see freezing and reheating section.
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Nutrition Information
Yield
4Serving Size
1 ServingAmount Per Serving Calories 248Total Fat 8gSaturated Fat 11gUnsaturated Fat 3gCholesterol 0mgSodium 433mgCarbohydrates 40gFiber 5gSugar 8gProtein 5g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Caroline Wabe says
This was amazing! So simple so tasty so moorish.
Will definitely do it again
Pete Adkins says
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 !
Anne says
Soooo tasty, hubby loved it, this will be a regular now the weather has turned chilly
Claire says
Will this freeze well?
Siobhan (Slimming Eats) says
yes this is fine to freeze, enjoy!!