Food & Drink Magazine

Keralan Potato Curry to Celebrate National Curry Week

By Melikeyuk

Potato Curry

Potato Keralan Curry to celebrate National Curry Week

Crikey! How did we manage to reach October already? Apologies for the radio silence over the past few weeks but other projects have kept me occupied so to speak. In the past few mornings I have awoken with a plan of what has to be done within the next 12 hours only for any agenda to be pushed to one side to make way for impromptu requests.

Alas we find ourselves in a week that celebrates Curry. Hooray! Hailing from a city that has won the title of Curry Capital in Britain 4 years running, I’ve been lucky enough to eat my way through an array of fingerlickin’ curries. Normally, I go for very spicy, bold and intense flavours with red meat. This week, I thought I would try something different. Well, vegetarian if I’m honest. Besides, a break from red meat will probably do me no harm at all.

I’ve decided to make a Potato Keralan Curry adapted from a Diana Henry recipe. I’ve used light coconut milk in this recipe but if you want a richer flavour, opt for the full fat version.

Print Keralan Potato Curry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: Serves 4 for Lunch or Dinner, Side Order for 6

This is a nice alternative if you have a penchant for a curry but you don't want to overdo it on the meat content. The taste is lifted by the perfume of cinnamon and cardamom.


  • 3 tbsp sunflower oil
  • 2 large onions, finely chopped
  • 1 cinnamon stick
  • Seeds from 8 cardamom pods
  • 1 Bay leaf
  • 5cm chunk root ginger, peeled and grated
  • 2 green chillies, halved and finely chopped
  • 4-5 plum tomatoes, chopped
  • 500g potatoes, peeled and cut into cubes
  • 400ml light coconut milk
  • Salt and pepper to season
  • 50ml of skimmed milk (optional)
  • 2 tbsp of chopped coriander
  • Handful of flaked almonds, toasted


  1. Heat the oil in a medium-sized saucepan and sauté the onions over a medium heat, until they are soft and golden.
  2. Add the cinnamon stick, cardamom, bay leaf, ginger and chilli, and cook for another three minutes or so, then add the tomatoes and cook for another four minutes, stirring from time to time.
  3. Add the potatoes and the coconut milk, season and cook for 15-20 minutes over a medium heat, until the potato is completely tender.
  4. If you want the dish to be more of a soup consistency add the milk. If you add more milk, adjust the seasoning.


I pierced an additional bird's eye chilli into the dish as I like my curries with added heat. Remember to cut the potatoes into small enough sizes to ensure they are sufficiently cooked in the coconut milk.

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Serve with white rice or nan bread and mango chutney as a main or as a side order with roasted fish.

For further inspiration on making curries, I recommend the following websites:

How do you like to have your curry?

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