Canned Potato Curry

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A cast iron dish of golden yellow potato curry garnished with coriander and fresh chillis

5 from 5 votes

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: people

Author: Helen Best-Shaw

Prep Time10

Cook Time25

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.