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Kerala Style Potato Curry with Coconut Milk

Course Main Course
Cuisine India - Kerala, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 1308kcal
Author Manju


  • 2 Yellow Potatoes peeled and cubed
  • 2 Carrots diced
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Brown Mustard Seeds
  • 10 Curry Leaves
  • 1 Red Onion chopped
  • 1 tablespoon Ginger Garlic Paste
  • 2 Tomatoes chopped
  • 1 teaspoon Cayenne / Red Chilli Powder
  • ½ teaspoon Turmeric Powder
  • Salt to taste
  • ½ teaspoon Crushed black pepper
  • 1 can Coconut Milk
  • 2 tablespoon minced Cilantro

Spices to crush together


  • Boil the potatoes and carrots until soft, drain and keep aside.
  • Heat the oil in a kadai (wide and deep saute pan), add the mustard seeds and let them splutter. Add curry leaves and give it a quick stir. Add the onions and ginger garlic paste.
  • Saute till the onions are cooked and light brown. Add the crushed spice mix, turmeric powder and cayenne.Saute till the raw smell of the spices go away.
  • Add the tomatoes and saute till they are soft.
  • Now add the salt and black pepper and mix well. 
  • Add the cooked potatoes and carrots along with coconut milk, mix well and let it start to steam. Dont let it come to a boil, as the coconut milk might separate. Remove from heat and garnish with cilantro.
  • Serve hot with rotis, naans or rice.


Calories: 1308kcal | Carbohydrates: 102g | Protein: 25g | Fat: 98g | Saturated Fat: 84g | Sodium: 203mg | Potassium: 3770mg | Fiber: 21g | Sugar: 17g | Vitamin A: 23610IU | Vitamin C: 302.8mg | Calcium: 340mg | Iron: 29.1mg