If I were one of those people who can settle with eating the same dish at least twice a week, my life would be less complicated, my pantry – less stocked and this delightful website full of culinary temptations would probably not exist. As I was restocking my pots of spices today, I counted over 20 types of different powders I use often enough to require buying them by the pound. I stopped buying spices in those small 20-30 grams pots long ago and instead I get bags of spices weighing 100-500 grams – my little flavored treasure.

Today’s recipe is a treasure of flavor from the same category: a warm and creamy Indian-style dish of Potatoes in Coconut Curry Sauce which might become your go-to comfort food this fall. Try this easy recipe and soon enough you’ll be singing praises to whomever invented coconut curries.

Ingredients list for Potatoes in Coconut Curry Sauce:

1 Tbsp coconut oil

500 gr potatoes, peeled and cubed

1 medium onion, chopped

1 Roma tomato, cubed

10 curry leaves (fresh or dried)

2 tsp chili powder

2 tsp ground coriander

1 tsp garam masala

¼ tsp cayenne pepper

1 tsp black mustard seeds

1 cup water

1/2 cup coconut milk

1 tsp salt

¼ cup cilantro leaves, chopped

Preparation method for Potatoes in Coconut Curry Sauce:

Heat the coconut oil in a sauce pan, on medium fire. Fry the mustard seeds until they start to pop. Lower the heat slightly and fry the onions together with the curry leaves. Stir often with a wooden spoon. When the onion is softened, add the cubed tomato. Pop in the spices: chili powder, ground coriander, garam masala, cayenne pepper. Fry for a couple of minutes.

Add the potato cubes and the water, stirring thoroughly. Bring to a boil, then lower the heat and simmer with the lid on for 20 minutes or until the potatoes are cooked through. Add the coconut milk and the salt, stirring carefully. Simmer for 3 extra minutes, and sprinkle the chopped coriander leaves on top.

Serve as a side dish or even as a main course of a vegetarian meal. These Potatoes in Coconut Curry Sauce are absolutely exquisite on their own, but they taste so good with warm naan bread dipped into the coconut curry!

Make this easy Indian recipe tonight, your family will love you for it.

Bon appetite!