Name: Creamy Coconut Potato Curry with Fresh Cucumber Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/4 teaspoon salt; 1 medium cucumber, finely chopped; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon turmeric powder; 1/2 teaspoon cayenne pepper; 1 14 oz can coconut milk; 1 teaspoon salt; 1/4 cup fresh cilantro, chopped; 6 medium potatoes, peeled and cut into cubes; 1 teaspoon ground coriander; 1/2 tablespoon paprika; 1 cup plain low-fat yogurt; 3 tablespoons chopped cilantro; 2 tablespoons olive oil; 1 tablespoon olive oil

Potato Curry

What kinds of potatoes should I use for Potato Curry?

Why is my Potato Curry turning out too spicy?

Can I make Potato Curry without onion and garlic?

What can I add to make my Potato Curry Creamier?

Can I use sweet potatoes instead of regular potatoes?

Can I add other vegetables in my Potato Curry?

Can I make Potato Curry in a slow cooker/crockpot?

Enjoy a delicious, easy-to-make Creamy Coconut Potato Curry, featuring a medley of spices and a fresh cucumber sauce. This vegan-friendly recipe is perfect for a comforting and satisfying meal.

Milk

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Seasonings

gram

salt

Fresh Vegetables

cucumber

onion

garlic

ground cumin

ground turmeric

cayenne pepper

Non Dairy Milk

milliliter

coconut milk

fresh cilantro

potato

ground coriander

paprika

Yogurt

plain yogurt

Oils

olive oil

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Potassium

Minerals

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Pantothenic acid (B5)

Vitamin B6

Choline

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Sweet Potato, Chickpea and Coconut Curry

Creamy Coconut Potato Curry with Fresh Cucumber Sauce

Baking Goods

Produce

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/creamy-coconut-potato-curry-with-fresh-cucumber-sauce-2705470-3.jpeg

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the chopped onion and sauté for 3-4 minutes, until softened.

Add the minced garlic, ground cumin, ground coriander, paprika, turmeric powder, and cayenne pepper. Cook for about 1 minute, to release the fragrance of the spices.

Pour in the coconut milk and stir well to combine with the spices.

Add the cubed potatoes and 1 teaspoon of salt to the skillet. Stir gently to coat the potatoes in the sauce.

Reduce the heat to low, cover, and let the potatoes simmer for 30-35 minutes, stirring occasionally, until tender and the sauce is thick and creamy.

Stir in the chopped cilantro and adjust the seasoning if needed.

In a small bowl, combine the plain low-fat yogurt, chopped cucumber, 1 tablespoon olive oil, 3 tablespoons chopped cilantro, and 1/4 teaspoon salt.

Serve the Creamy Coconut Potato Curry hot, with a generous dollop of the Fresh Cucumber Sauce on top.

Creamy Coconut Potato Curry with Fresh Cucumber Sauce

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