Coconut Potato Curry Recipe – Kerala Style with Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Coconut Potato Curry Recipe – Kerala Style with Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that don’t take forever to make. This Kerala-style Coconut Potato Curry is exactly that – a warm hug in a bowl, packed with the fragrant goodness of coconut and curry leaves. I first made this when I was craving something simple yet deeply satisfying, and it’s been a family favorite ever since. It’s perfect with appam, rice, or even a simple chapati. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato curry. The magic lies in the combination of creamy coconut milk, the aromatic punch of mustard seeds and curry leaves tempered in coconut oil, and a gentle blend of spices. It’s a relatively quick and easy recipe, perfect for a weeknight meal, but tastes like you’ve been simmering it all day. Plus, it’s naturally vegetarian and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 cups cooked potato (about 400-500g)
• 1 cup chopped red onion (about 150g)
• 2 large green chili, chopped (adjust to your spice preference)
• 2 sprigs curry leaves
• 1 tablespoon coconut oil (15ml)
• 1 teaspoon mustard seeds
• 1 cup thick coconut milk (240ml)
• 1 cup water (240ml)
• 1.25 teaspoon salt (about 6g)
• 0.5 teaspoon garam masala (about 2.5g)
• 0.25 teaspoon coriander powder (about 1.25g)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Potato Varieties for Best Results: I find that waxy potatoes like Yukon Gold or red potatoes hold their shape beautifully in this curry. They don’t get too mushy when mashed.

The Importance of Fresh Curry Leaves: Seriously, don’t skip these! Fresh curry leaves have a unique aroma that’s essential to the flavor profile. You can find them at Indian grocery stores, and they freeze really well.

Choosing the Right Coconut Oil: Coconut oil adds a lovely subtle sweetness. I prefer using virgin coconut oil for its richer flavor, but refined coconut oil works too if you want a more neutral taste.

Understanding Garam Masala Blends: Garam masala is a blend of warming spices, and every family has their own version! The flavor can vary, so feel free to adjust the amount to your liking.

Regional Variations in Spice Levels: Kerala cuisine often uses a generous amount of black pepper alongside chilies. Feel free to add a pinch of black pepper if you like a little extra warmth.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, make sure your potatoes are cooked until tender. You can boil them, steam them, or even pressure cook them – whatever works best for you. Once cooked, peel and gently mash them, leaving some chunks for texture. We don’t want completely smooth mashed potatoes here! Set them aside.
2. Now, heat the coconut oil in a saucepan over medium heat. Once it’s shimmering, add the mustard seeds. Wait for them to crackle and pop – that’s when you know they’re ready to release their flavor.
3. Add the chopped onions, green chilies, and curry leaves to the saucepan. Sauté for about 7 minutes, or until the onions turn translucent and beautifully softened. This is where the magic starts to happen!
4. In a separate bowl, mix together the coconut milk and water.
5. Add the mashed potatoes, salt, and the sautéed onion mixture to a pan. Pour in the coconut milk and water blend.
6. Bring the mixture to a gentle boil, then reduce the heat and add the garam masala and coriander powder. Stir well to combine all the flavors.
7. Simmer for another 5-7 minutes, allowing the curry to thicken slightly. Then, remove from heat.
8. Garnish with the remaining curry leaves. Serve warm!

Expert Tips

A few little secrets to make this curry even better:

Achieving the Perfect Potato Texture: Don’t over-mash the potatoes! Leaving some chunks adds a lovely texture to the curry.

Tempering Spices for Maximum Flavor: The process of heating the oil and adding the mustard seeds and curry leaves is called “tempering.” It releases the essential oils in the spices, creating a more intense flavor.

Adjusting Consistency with Coconut Milk: If you prefer a thicker curry, use a little less water or add a splash more coconut milk.

Preventing Sticking During Cooking: Keep the heat at medium-low and stir occasionally to prevent the curry from sticking to the bottom of the pan.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation: This recipe is naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot): Reduce or omit the green chilies for a milder curry. For a spicier kick, add a pinch of cayenne pepper or a finely chopped bird’s eye chili. My friend, Priya, loves to add a dash of chili powder for extra heat!

Kerala Festival Adaptations (Onam, Vishu): During Onam and Vishu, this curry is often served as part of a larger sadya (feast). It’s sometimes made with a touch of turmeric for a vibrant yellow color.

Serving Suggestions

This Coconut Potato Curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With fluffy appam – a classic Kerala combination!
• Alongside a bowl of steaming rice.
• With warm chapati or roti.
• As a side dish to other Kerala curries.

Storage Instructions

Leftovers? Yes, please!

• Refrigerating: Store leftover curry in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze this curry for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

Can I use pre-mashed potatoes for this recipe? While you can, freshly cooked and mashed potatoes will give you the best texture.

What is a good substitute for coconut oil? Vegetable oil or sunflower oil can be used, but you’ll miss out on the subtle coconut flavor.

How can I make this curry ahead of time? You can prepare the potato and onion mixture ahead of time and store it in the refrigerator. Then, simply add the coconut milk and spices when you’re ready to serve.

Can I freeze leftover coconut potato curry? Absolutely! It freezes beautifully.

What is the best way to store fresh curry leaves? Wrap them in a damp paper towel and store them in an airtight container in the refrigerator. You can also freeze them.

Is it possible to make this curry without green chilies? Yes, definitely! Just omit them altogether.

What type of potatoes work best for this recipe? Waxy potatoes like Yukon Gold or red potatoes are ideal.

Enjoy! I hope this Coconut Potato Curry brings a little bit of Kerala sunshine to your kitchen. Let me know in the comments how it turns out for you!