Potato Curry with Coconut Milk
This Onion and Potato Curry with Coconut Milk is a low-fat, low-spice, and IBS-friendly recipe that is delicious and easy to make. It is a vegetarian and gluten-free dish that is suitable for many dietary preferences. The addition of coconut milk adds a creamy texture and mild sweetness to the curry. However, people with a coconut allergy should avoid this dish.
Allergen Information: Contains coconut allergy
Nutrition Facts
Per serving
Energy
103 kcal
Protein
1 g
Carbs
20 g
Fat
6 g
Fiber
2 g
Ingredients
Chopped Onion
0.5 small cup (50g)
Potatoes
0.5 cup, cubed (100g)
Coconut Milk
0.25 glass (60g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add cubed potatoes, coriander powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
Add enough water to cover the potatoes and bring the curry to a boil.
Lower the heat and let it simmer until the potatoes are cooked, but still have a little bite to them.
Add coconut milk and stir well. Cook for another 2-3 minutes until the curry thickens and reaches your desired consistency.
Garnish with fresh coriander leaves and serve hot.