Indian Potatoes Curry with coconut tomato sauce
Potatoes in Creamy Coconut Tomato sauce
This coconut tomato curry is so rich and creamy sauce. This dish is not based on any traditional dish. Rather, it’s something I came up with when I discovered tomato and coconut milk. I just fell in love with the taste, I think you will too!!
It’s easy to make and it doesn’t take more than 30 minutes to put together, you can also tweak it to your taste with the veggies you have on hand.
The only thing in this curry that needs some time to cook is the potato. So before you do anything else, put the potatoes to boil. If you’re in a hurry cook the potatoes ahead of time!
You can also use coconut oil instead of olive oil to keep the coconut theme running throughout.
Ingredients:
- baby potatoes
- garlic
- olive oil
- fresh ginger
- coconut milk
- tomato paste
- sweet peas
- vegetable broth
- turmeric
- cumin
- garam masala
- salt
- pepper
- rice
- yogurt
- coriander
How to Make this delicious recipe
- Cook the potatoes for a couple of minute in a large pot, then add garlic ginger and cook for 1-2 minutes.
- After the potatoes started to soften a bit, add the spices that I list above or in the recipe box, and bring to simmer.
- Cook for 10 minutes until the sauce thickened slightly and add the coconut milk and let it cook for another 20 minutes. Once the potatoes are cooked through, add the frozen sweet peas, salt and pepper.
- ta-da you’re done! serve it with your favorite rice and vegan yogurt. Enjoy it!! it’s soooo yummy
My Tips
- This curry should be rich. If you want to use light fat version of coconut milk, you can but I wouldn’t recommend it. This is a curry that really works best with a full fat coconut milk.
- Use coconut oil to keep the coconut theme running throughout the recipe. However, if you want to keep this recipe a littler lower in fat, then you can replace the oil with water when sautéing potatoes, garlic and ginger.
- If you want to store or freeze it, separate the rice. It will taste even better when it’s cold! it’s definitely freezer friendly as well!
Please enjoy this recipe! If you tried it let me know and I love seeing your creations and remakes, so be sure to tag me on Instagram.
Indian potatoes curry with coconut tomatoe sauce
Materials
- 2 tbsp olive oil
- 700-800 g baby potatoes
- 4 cloves garlic
- a handful of diced and fresh ginger
- 1 tsp Garam Masala
- 400 g coconut milk
- 1 tsp turmeric
- 1 tsp cumin
- 400 g tomato paste
- 150 g frozen sweet peas
- 500 ml vegetable broth
- salt and pepper to taste
Serving
- 2 cups white rice
- coconut yogurt or any vegan yogurt for topping
- coriander
Instructions
- Heat the olive oil in a large pot over medium heat, add the potatoes and cook for a couple of minutes. Then add the garlic and ginger and cook for 1-2 minutes.
- Add the spices, garam masala, turmeric, and cumin. stir to coat then add the tomato paste and vegetable broth and bring to simmer. Cook for about 8-10 minutes until the sauce thickened slightly.
- Add the coconut milk and cook for about 20-25 minutes or until the potatoes are cooked through. after 20 minutes add the frozen sweet peas then add salt and pepper to taste.
- Serve the curry with yogurt and rice. ENJOY IT!!
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
Vegan Artistry
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
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