Easy Potato Curry (Aloo Curry)

This potato curry using canned potatoes, is simple, comforting and so easy to make with store cupboard ingredients. Absolutely delicious and no need for a trip to the shops.  

You Say Potato…

I say aloo! From Bombay potatoes to saag aloo and even aloo paratha, a fried bread stuffed with mash, the comforting spud is a great carrier for spices. A favourite across Northern India, Pakistan and Bangladesh, potatoes also feature in Southern Indian dishes and Thai curries.

Frugal, comforting and nourishing, a quick  and easy potato curry is just the thing when comfort food is high on the agenda. This is my version, a great rainy day pick-me-up.

Simple Potato Curry

If you are in need of simple, easy-to-make comfort food, my potato curry recipe ticks all the boxes. As a bonus, it can easily be made entirely from store cupboard ingredients. Perfect for days when it is hard to get to the shops.  

This mild and creamy potato curry gets all its richness from the coconut milk. It is vegan and gluten free, and easy to adapt with whatever you have to hand. I’ve used canned potato for this one but you can use fresh new, or salad potatoes.  

Double Carbs!  Obviously you don’t need to have more carbs with this dish but it is traditional as well as delicious! Potato curry is usually served with flat bread or rice and I think it’s delicious. After all, Italian potato pizza (Pizza con Patate) flavoured with rosemary, garlic and olive oil is one of the most delicious things I’ve even eaten.   

Canned Potatoes

I love tinned (or canned) food. It is cheap, long-lasting and really easy to store. Canning locks in freshness, flavour, nutrients and vitamins. The food is already fully or partially cooked, so it requires little additional preparation or cooking.

Perfect for when you need to rustle something up in a hurry or are making pantry meals.

Canned potatoes are bite sized, ready-peeled and attractively round. Crucially, they only need a few minutes cooking time. Perhaps they are not a substitute for new season Jersey Royals, steamed and served with lashing of butter.

They are, however, ideal for dishes like this potato curry. You can also use them in soups, stews, casseroles and bakes. Throw them into the slow cooker to bulk out a meal when you need to stretch your ingredients. 

From the Pantry 

This is an adaptable recipe, with lots of easy substitutions that you can make. 

Chillies – I’ve used fresh chillies but you can use frozen, or a pinch of dried chilli. Whole fresh chillies keep well in the fridge and I dice any half chillies to freeze. Alternatively, you can use jarred pickled chillies and adjust quantities for taste.  

Spices – I have used ground cumin, garam masala and turmeric. Adapt and use what you like and have available.  

Fresh coriander (cilantro) – Shop-bought coriander is delicious, but it wilts fast. Store it in the fridge in a plastic tub lined with a damp paper towel. Unless you want fresh leaves for garnishing, buy a big bunch and freeze it.

Put it in an air tight plastic bag, freeze, and cut off what you need from frozen. Remember there is lots of flavour in the stalks. Cut them up and add with the leaves.   

Onion & garlic – Both keep for ages in a cool dark cupboard. If I’m only using half an onion, I dice the rest to freeze, and then cook from frozen. You can buy jars or pouches of slowly cooked onions that are ideal for the base of a curry. For garlic try a pinch of powdered, or a tube of puree. 

Coconut milk – You can buy this canned, as powder, or as concentrated coconut cream which you dilute. Leftover coconut milk can be frozen. I prefer coconut powder – it is cheaper, takes up less space and you can make up as much or little as you like to your ideal consistency.

Potatoes – I’m a recent convert to canned potatoes. They don’t cost much more than baby or salad potatoes (sometimes they’re cheaper!) and they are so convenient. 

How to Make Quick Potato Curry 

First grab your ingredients, or substitutions according to the notes above. 

Step one – Add a spoonful of oil to a pan or skillet. Fry the onion and garlic with a pinch of salt over a medium heat until translucent.  

If you are using fresh potatoes, peel and cut into bite-sized pieces. Put them in a pan of salted water to simmer until nearly cooked. 

Step two – Add the chopped coriander (cilantro) stalks, leaves and spices. Then cook for a minute until fragrant, stirring all the time. 

Fuss Free Tip

The easiest way to cut up the coriander/cilantro is with a pair of kitchen scissors. Snip it directly into the pan. 

Step three – Add the potatoes and fry for another minute. Stir to coat them well with the spices. 

Step four – Pour over the coconut milk and cook over a low heat for 5–10 minutes until thickened, stirring from time to time.  

Step five – Your easy canned potato curry is ready when the sauce has thickened and turned golden yellow, and the potatoes are soft.    

Fuss Free Tip 

Curries are nearly always better made in advance and reheated. This easy aloo curry is delicious freshly cooked, but the flavours become deeper the longer you leave it.  

Reheat it in the microwave or on the stove top. You may need to add a splash more coconut milk, or some water. 

Hints, Tips & Substitutions 

• My potato curry is very easy to make entirely from store cupboard ingredients. See my detailed notes above for more information.  
• Any curry is far better made in advance. Even letting it sit for an hour improves the flavour. Alternatively, keep it in the fridge overnight.  
• If you are using fresh potatoes, try to choose a waxy salad potato. They are less likely to fall to pieces with longer cooking. 
• This curry is mild but also full of flavour. If you prefer something with more kick, add extra heat to your taste. 
• A squeeze of lemon or lime juice will brighten and lift the flavours.  
• To make this go further, add a can of drained and rinsed chickpeas. 

Extra Veg 

My aim for every meal is to add extra veg whenever possible. You could serve this with other vegetable curries. Alternatively add some to the potatoes.

• Stir through a handful of shredded greens or spinach for the last few minutes of cooking.  
• Add some roast vegetables.  
• Throw in a generous handful of peas and corn towards the end of cooking. 
• Add some cauliflower florets with the coconut milk. 

Want more spicy vegetable side dishes? Make my masala chips!

Serve potato curry with  

• Pilau rice
• Chiken tikka kebabs
• Spicy rice 
• Nandos rice
• other curry recipes
• Or make it lighter with a side of no mayo slaw

If you want it spicier try adding some 

• Curry sauce
• Nandos Sauce
• Chilli Sauce

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5 from 5 votes

Canned Potato Curry

This potato curry is simple, comforting and so easy to make with store cupboard ingredients. Absolutely delicious and no need for a trip to the shops. 

Servings: 2 people

Author: Helen Best-Shaw

Prep Time10 minutes mins

Cook Time25 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• 2 tsp vegetable oil
• 1 small onion (peeled and diced)
• 1 clove garlic (peeled and chopped)
• ½ chilli (red or green) (peeled and diced)
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 2 tbs fresh coriander/cilantro (or more to taste )
• 180 g canned salad potatoes – drained and rinsed (one small can)
• 250 ml coconut milk (1 cup)

Instructions

• If using fresh potatoes – peel, cut into bit sized pieces and simmer in lightly salted water for 10 minutes. Drain and set to one side.
• Put the oil in a pan or skillet. Fry the onion and garlic with a pinch of salt over a medium heat until translucent.  
• Add the spices and the chopped coriander/cilantro stalks and leaves. Cook for a minute until fragrant, stirring all the time. 
• Add the potatoes and fry for another minute, making sure they are well coated with the spices. 
• Pour over the coconut milk and cook over a low heat for 5–10 minutes until thickened, stirring from time to time.
• The curry is ready when the sauce is thickened and golden yellow, and the potatoes are soft. 

Notes

• My potato curry is very easy to make entirely from store cupboard ingredients. See my detailed notes above for more information.  
• Any curry is far better made in advance. Even letting it sit for an hour improves the flavour. Alternatively, keep it in the fridge overnight.  
• If you are using fresh potatoes, try to choose a waxy salad potato. They are less likely to fall to pieces with longer cooking. 
• This curry is mild but also full of flavour. If you prefer something with more kick, add extra heat to your taste. 
• A squeeze of lemon or lime juice will brighten and lift the flavours.  
• To make this go further, add a can of drained and rinsed chickpeas. 

Nutritional Information 

• This recipe is 20 Weight Watchers points per portion 

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Canned Potato Curry

Amount Per Serving

Calories 241 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 12g75%

Sodium 115mg5%

Potassium 512mg15%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 134IU3%

Vitamin C 37mg45%

Calcium 28mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main

Cuisine: Curry, Indian

Keyword: canned potato curry, Easy Potato Curry

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