Potato and Coconut Curry

This recipe is a trial and error I half got from teachings from my mum and half from my own experiments. At home, I would probably use cumin seeds and actual chillis rather than ground spices and chilli powder, but I wanted this delicious curry recipe to be as accessible as possible.


Total Time: 35 minutes


  • Tbsp coconut oil
  • One red onion
  • One clove of garlic
  • A large sweet potato
  • 2 large white potatoes
  • Tbsp garam masala
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1 tsp ground coriander
  • Chilli powder or chilli flakes to taste
  • A can of chopped tomatoes
  • A can of light coconut milk
  • A can of chickpeas (if you want for added protein)
  • And any vegetables you want (spinach and peas go well with this recipe)
  • A pinch of salt (to taste)
  • Basmati rice, for serving
  • Coriander, for serving


  • Chop the potatoes into rough cubes and put into a pot. Cover with water and bring the water to boil for 10 minutes
  • Heat a large pan on a medium heat and finely chop the onion and garlic. Add the coconut oil and let it melt, then add the onion garlic, and all of the spices. Mix for 3 – 5 minutes and let it absorb the flavour.
  • Add the coconut milk and chopped tomatoes and cook for 5 – 7 minutes, then strain the potatoes and add them to the pan.
  • Cook for 10 – 15 minutes until the liquid reduces and it is the consistency you want. And salt and pepper to taste. Stir in any veggies you want 5 minutes after adding the potatoes.
  • Serve with basmati rice and garnish with coriander. Enjoy!

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