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+ servings
A cast iron dish of golden yellow potato curry garnished with coriander and fresh chillis
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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
Prep Time10 mins
Cook Time25 mins

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.
Calories: 241kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 12g | Sodium: 115mg | Potassium: 512mg | Fiber: 3g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 37mg | Calcium: 28mg | Iron: 2mg
Course: Main
Cuisine: Curry, Indian
Keyword: canned potato curry, Easy Potato Curry