Back to Potato Coconut Curry
Potato Coconut Curry
Learn how to make delicious Potato curry with coconut milk with this easy potato coconut curry recipe.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 3 servings
2/3 cup Coconut Milk
2 cups Potatoes, boiled, peeled and cubed
1/2 cup Cherry Tomatoes or Regular Tomato wedges
1 medium Onion, chopped
1/2 teaspoon Cumin Seeds
2 Dry Red Chillies, broken into two pieces
1/4 cup Cashew Nuts
2 Bay Leaves
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Garam Masala Powder
1 tablespoons Cooking Oil
1 teaspoon Coriander Powder
1 tablespoon Fresh Coriander Leaves, chopped
  1. Soak cashew nuts in water for 20 minutes and grind them with 3 tablespoons water and make a paste.
  2. Heat oil in a non-stick pan or kadai. Add cumin seeds, dry red chilli and bay leaves in it. When seeds begin to splutter, add chopped onion. Sauté until onion turns light brown.
  3. Add a cashew nut paste and stir it.
  4. Add turmeric powder, red chilli powder, coriander powder, garam masala and cherry tomatoes. Mix well and cook for approx 2 minutes on low heat.
  5. Add boiled potatoes and mix with all ingredients.
  6. Add coconut milk and salt. Cook over low heat until gravy becomes thick (approx 4-5 minutes).
  7. Transfer potato coconut curry to a serving bowl, garnish with chopped coriander leaves and serve.
Tips and Variations:
  • Use baby potatoes for visual variation.
Taste: Spicy

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