Simmered Potatoes with Coconut and Curry Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting vegetarian Goan dish featuring potatoes simmered in a coconut-based sauce with curry leaves and spices. This indian (vegetarian) ready in about 35 minutes pairs coconut milk, chopped onion, minced garlic 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.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Simmered Potatoes with Coconut and Curry Leaves take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Potatoes with Coconut and Curry Leaves?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Simmered Potatoes with Coconut and Curry Leaves?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Potatoes with Coconut and Curry Leaves for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Simmered Potatoes with Coconut and Curry Leaves vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes