Vegetable Curry Recipe – Coconut Milk & Potato Delight

Last Updated on 4 months by Neha Deshmukh

Vegetable Curry Recipe – Coconut Milk & Potato Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that’s also packed with veggies. This Vegetable Curry with Coconut Milk and Potato is exactly that. I first made this when I was craving something warm and nourishing, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the creamy coconut milk sauce is just… divine! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another vegetable curry. It’s a hug in a bowl! Here’s why I think you’ll adore it:

• Flavorful & Aromatic: The combination of mustard seeds, curry leaves, and cardamom creates a beautiful, fragrant base.
• Creamy & Comforting: Coconut milk makes everything better, right? It adds a richness that’s incredibly satisfying.
• Healthy & Nutritious: Loaded with potatoes, green beans, carrots, and peas – it’s a great way to get your veggies in!
• Easy to Make: Seriously, this recipe is perfect for weeknights. It comes together in under 30 minutes.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup green beans, trimmed
• 1 cup carrots, peeled and chopped
• 1 small potato, peeled and cubed (about 150g)
• ½ cup green peas (fresh or frozen)
• 2 tsp oil (I prefer vegetable or coconut oil)
• 1 cup coconut milk (full-fat is best for richness!)
• 1 cup water
• ½ tsp mustard seeds
• 6 cardamom pods, lightly crushed
• ½ tsp cumin seeds
• 6-7 curry leaves
• 2 whole dry red chilies
• ½ cup basil leaves, roughly chopped (plus extra for garnish)
• 1 tsp cornstarch
• 1 tbsp water (for cornstarch slurry)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this curry:

• Coconut Milk: This is the star! Use full-fat coconut milk for the creamiest, most flavorful result. You can find good quality coconut milk at most Asian grocery stores or in the international aisle of your supermarket.
• Mustard Seeds: These tiny seeds pack a huge punch of flavor. When heated, they pop and release a nutty, slightly pungent aroma. Don’t skip them!
• Curry Leaves: These fragrant leaves are a staple in South Indian cooking. They have a unique, citrusy flavor that adds so much depth. If you can’t find fresh curry leaves, you can sometimes find them frozen.
• Cardamom: I love using green cardamom pods. They add a warm, floral note to the curry. Lightly crushing them helps release their aroma. You can find these at any Indian grocery store.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and wait until they start popping – it’s a fun little show!
2. Now, add the cumin seeds, curry leaves, dry red chilies, and cardamom pods. Sauté for about a minute, until fragrant. This is where the magic begins!
3. Stir in the cubed potatoes and cook for 2 minutes, letting them get a little color.
4. Add the remaining vegetables (green beans, carrots, and peas) and half of the chopped basil leaves. Sauté for another 2 minutes.
5. Pour in the coconut milk and water. Give it a good stir, then cover the pan and simmer on medium-low heat until the vegetables are tender – about 10-15 minutes.
6. Season with salt to taste. Don’t be shy!
7. In a small bowl, dissolve the cornstarch in the water to create a slurry. Stir this into the curry and cook for a minute or two, until the sauce thickens slightly.
8. Finally, garnish with the remaining basil leaves and remove from heat.

Expert Tips

• Don’t overcrowd the pan: Cook in batches if necessary to ensure the vegetables brown nicely.
• Adjust the heat: If the curry is getting too thick, add a splash more water.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

• My friend Priya loves adding cauliflower to this curry. It’s a great addition!
• For a richer flavor, you can add a tablespoon of cashew paste. My mom always did this when I was growing up.
• If you want more veggies, feel free to throw in some spinach or kale towards the end of cooking.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your coconut milk doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the number of dry red chilies to 1, or remove them altogether.
• Spicy: Add an extra dry red chili, or a pinch of cayenne pepper.

Festival Adaptations (Onam, Ganesh Chaturthi)

This vegetable curry is a wonderful addition to a festive sadya (feast) for Onam or Ganesh Chaturthi. It’s a light and flavorful dish that complements the other rich and savory items.

Serving Suggestions

Serve this Vegetable Curry hot with:

• Steamed rice (Basmati is my go-to!)
• Indian bread like roti, naan, or paratha
• A side of raita (yogurt dip) to cool things down

Storage Instructions

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• You can also freeze the curry for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

What type of rice pairs best with this vegetable curry?

Basmati rice is a classic choice! Its long grains and delicate flavor complement the curry beautifully. Jasmine rice is also a good option.

Can I use frozen vegetables in this recipe?

Absolutely! Frozen vegetables are a convenient option. Just add them directly to the curry along with the coconut milk and water.

How can I adjust the thickness of the curry?

If the curry is too thin, add a little more cornstarch slurry. If it’s too thick, add a splash of water.

What is the best way to store leftover curry?

Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.

Can I make this curry ahead of time?

Yes! You can make the curry a day or two in advance. The flavors will actually develop even more overnight.