Simmered Potatoes with Coconut and Curry Leaves

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A comforting vegetarian Goan dish featuring potatoes simmered in a coconut-based sauce with curry leaves and spices. This Indian recipe (vegetarian), ready in about 35 minutes, pairs potatoes, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and cut into 1-inch cubes potatoes
• 1/2 cup coconut milk
• 1/4 cup, chopped onion
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 1, chopped green chili
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 cup vegetable oil
• 2 sprigs curry leaves
• 1/4 cup water
• to taste salt
• for garnish fresh cilantro

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Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a medium pot over medium heat. Add 1/4 cup chopped onion and sauté for 5 minutes until golden. Add 2 minced garlic cloves, 1 tsp grated ginger, and 1 chopped green chili, cooking for 1 minute until fragrant.
2. Step 2: Stir in 1/2 tsp turmeric powder and 1/2 tsp cumin powder, and cook for 30 seconds until the spices are aromatic.
3. Step 3: Add 1/4 cup water and bring to a simmer. Add 2 large potatoes (cut into 1-inch cubes) and cook for 15 minutes until the potatoes are tender.
4. Step 4: Stir in 1/2 cup coconut milk and 2 sprigs curry leaves. Simmer uncovered for 5 minutes until the sauce thickens.
5. Step 5: Season with salt to taste and garnish with fresh cilantro before serving.