Creamy Coconut Potato Curry Weight Watchers Recipes (2024)

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Creamy Coconut Potato Curry - a delicious vegetarian curry with baby potatoes, carrots and creamy coconut milk that the whole family will love.

Potato Curry

This week I really fancied a curry and with a bag of baby golden potatoes that needed to be used, and a few carrots in the veggie drawer I figured a creamy potato curry would be perfect. Nothing complicated, just some simple ingredients with a perfect blend of spices and a tin of coconut milk.

A delicious vegetable curry doesn't need to be complicated, just pick some vegetables that complement each other and will hold their shape and no disintegrate into your sauce.

The Best Potatoes for a Curry

Baby golden potatoes are perfect for a curry, as they hold their shape, meaning they keep their bite in this delicious creamy coconut potato curry.

It's always best to choose a waxy or semi waxy variety of potato instead of floury varieties, and leave the skins on, that way they won't disintengrate into your sauce.

Baby Yukon golds are my favourite, their lovely golden colour and the natural buttery flavour is perfect in a curry. They are kind of semi waxy potato. In the UK look for Charlotte or Jersey Royals, or any small waxy or semi waxy potato.

Creamy Coconut Potato Curry Weight Watchers Recipes (2)

Light or Full-Fat Coconut Milk in Curries

Did you know the only difference between light and full-fat coconut milk in cans is the water content? Light, of course, has a higher water content to full fat, so you are actually paying more money when you buy light.

I always purchase the full-fat stuff, mainly because it's much more creamy and I find you don't need to use as much.

Either is fine is this recipe, but if you want that real creaminess stick to the full fat like i've used, when divided into servings it's hardly anything.

Do I have to use maple syrup?

When it comes to curries, a little sweetness won't make it really sweet, what it does is compliments the spices and flavours and stops a curry from becoming bitter. Omit if you really want to, but I find just that little tiny bit really balances all the flavours.

Give the curry a taste before added it and if you are happy with it at that stage, then just leave it out.

Don't have maple syrup? Not a problem, brown sugar or honey will work in its place. I personally don't like to use artificial sweeteners, as they can add a funny aftertaste and I create all my meals to be family-friendly.

Creamy Coconut Potato Curry Weight Watchers Recipes (3)

The best rice to serve with curry?

Any long grain rice is fine, but I usually stick to Basmati or Jasmine. Basmati is the perfect rice to serve with Indian style curries, but for coconut curries like this one, my favourite is jasmine rice, because it has a slight stickiness and lovely fragrance that compliments the curry.

Whenever I cook long grain rice like basmati or jasmine - I use the same technique of 2:1 ratio. So for example, if you are cooking 1 cup of rice you want 1 cup of water.

Rinse the 1 cup of rice until the water runs clear, add the rice to a saucepan with 2 cups of cold water and a pinch of salt, bring to a boil, reduce the heat to a simmer and add the lid, don't touch or stir, but keep an eye on it, when the liquid is just absorbed, turn off the heat, but leave lidded and untouched for approx 10 minutes, the steam trapped underneath will cook the rice to perfection. Then just fluff with a fork and it's ready to serve.

Sides for Curry

As this was a vegetable curry, the only sides I went for with this dish is some rice and a handful of cilantro (coriander). I know not everyone likes that latter herb, but for me, it's a must for any curry. Just omit though if you don't like it.

If you want some other sides to pair with this, here are a few suggestions.

Sweet Potato Flatbread (perfect for mopping up some of the sauce)
A handful of baby spinach
grilled or sauteed zucchini (courgette) - I simply just season with sea salt and black pepper
you could even add some sauteed chickpeas - just simple saute off some drained canned chickpeas in a pan with a little garlic, sea salt and some chilli flakes, and sprinkle them onto the top of the curry for a pop of extra fibre/protein

Creamy Coconut Potato Curry Weight Watchers Recipes (4)

More vegetable/vegetarian curry recipes

Looking for some other vegetable or vegetarian curry recipes? Check out some of these:

COCONUT VEGETABLE CURRY (VEGAN)
SWEET POTATO AND MUSHROOM CURRY (STOVE TOP OR INSTANT POT)
KIDNEY BEAN CURRY (RAJMA)
4 INGREDIENT QUICK LENTIL CURRY (INSTANT POT)
AUBERGINE, COURGETTE, SWEET POTATO AND LENTIL CURRY
BUTTERNUT SQUASH CHICKPEA CURRY (VEGAN)
HEALTHY MATAR PANEER CURRY

or head on over to myFull Recipe Indexwith over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredientsetc

Creamy Coconut Potato Curry Weight Watchers Recipes (5)

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Recipe Card

Creamy Coconut Potato Curry

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

1 medium onion, diced
3 cloves of garlic, minced
1 tablespoon of freshly grated ginger root
1 teaspoon of red chilli flakes
2 teaspoons of cumin
2 teaspoons of coriander
1 teaspoon of turmeric
½ teaspoon of ground cinnamon
¼ teaspoon of nutmeg
650g (22.9oz) of golden baby potatoes, sliced in half
150g (5.5oz) of carrots, sliced
2 cups (480ml) of vegetable stock
½ tablespoon of maple syrup (optional)
180ml ( ⅔ cup) of canned coconut milk
freshly chopped coriander (optional)
salt to season

Instructions

Spray a deep frying pan over medium-high heat with cooking oil spray
Add the onion and fry for a few minutes until softened and translucent.
Add in the garlic, ginger, chilli flakes, cumin, coriander, turmeric, cinnamon, nutmeg and maple syrup and fry for a further 30-60 seconds until paste-like. Add in a little drop of water to prevent sticking if needed.
Add in the potatoes, carrots and stock and stir well.
Bring to a boil, then reduce heat, cover and simmer for approx 15-20 minutes potatoes should be fork tender, but still hold a bite.
Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
Serve with your choice of sides and Enjoy!!

Notes

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Creamy Coconut Potato Curry Weight Watchers Recipes (2024)

FAQs

How to make coconut curry creamier? ›

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

When should you add cream to a curry? ›

Puree the ingredients with either an immersion blender or a regular blender. Return to pan and add lemon juice plus salt to taste. Now add your chicken and simmer in the curry on medium-low to medium until the chicken is cooked through. Once cooked through, add the heavy whipping cream, then stir.

Learn More ›

When to add yogurt to curry? ›

Typically, it is added to curry near the end of cooking. It prevents curry from curdling. Add the yogurt slowly and whisk it into the curry till it is fully incorporated. You should not let the curry boil once you have added it.

Does coconut milk raise LDL? ›

The age range of the participants was 25–60 years, and 52.6% of them (n = 100) were men. Coconut milk supplementation induced beneficial changes in the lipid profile in that the LDL and non-HDL levels decreased while the HDL levels increased.

View Details ›

Do I really need coconut milk for curry? ›

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Learn More Now ›

Is canned coconut milk the same as coconut cream? ›

Coconut Cream vs Coconut Milk

Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.

How to make coconut milk curry thicker? ›

Go to the store and buy some flour. Make a slurry (equal parts of flour and cold water), bring the curry to a boil and slowly add the slurry while stirring until you reach the desired consistency.

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How to make Thai coconut curry thicker? ›

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.