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Caramelised new potato & coconut curry

Two bowls of caramelised new potato & coconut curry

Caramelised new potato & coconut curry

Name: Caramelised new potato & coconut curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1kg new potatoes; 200g green beans; 1 red onion; 2 tbsp coconut or vegetable oil; 1 tsp black mustard seeds; 2 tsp cumin seeds; 3 garlic cloves; 1-2 green chillies to taste; 20g ginger; 20g coriander; 400ml can full-fat coconut milk; 1 tsp ground turmeric; 1 tsp garam masala; paratha or basmati rice; lime wedges

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Showcase new potatoes in a creamy, spicy sauce – the coconut milk caramelises with the potatoes, creating depth of flavour. It's great with paratha or rice

Freezable

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Naan bread

A star rating of 4.8 out of 5.403 ratings

Chapatis

A star rating of 4.8 out of 5.80 ratings

Paratha (Indian flatbreads)

A star rating of 3.3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg new potatoes
200g green beans
1 red onion
2 tbsp coconut or vegetable oil
1 tsp black mustard seeds
2 tsp cumin seeds
3 garlic cloves
1-2 green chillies

to taste
20g ginger
20g coriander
400ml can full-fat coconut milk
1 tsp ground turmeric
1 tsp garam masala

To serve

paratha or basmati rice
lime wedges

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Nutrition: Per serving

kcal434
fat24g
saturates20g
carbs43g
sugars8g
fibre8g
protein8g
salt1.27g

Method

step 1

Scrub the new potatoes clean, then put in a pan of salted water. Bring to the boil and cook for 10-15 mins until a sharp knife slides through. Scoop out using a slotted spoon and set aside to cool slightly. Halve the potatoes, or quarter any larger ones. Halve the green beans and cook in the same pan of boiling water for 2-3 mins, then drain and set aside.
step 2

Meanwhile, finely slice the red onion. Heat the oil in a large, deep, non-stick frying pan over a medium heat and cook the mustard and cumin seeds for 2-3 mins until the mustard seeds start to pop and the cumin is fragrant. Stir in the onion and potatoes, turn up the heat to medium-high and cook for 6-8 mins, stirring often until the veg takes on some colour – watch closely so the spices don’t burn. Finely chop the garlic and chillies, and finely grate the ginger. Pick the leaves from the coriander and finely chop the stalks.
step 3

Push the potatoes to one side of the pan, then at the other side spoon in 2 tbsp of the thick coconut cream from the top of the can. Cook until reduced and darkened in colour, about 3-4 mins. Reduce the heat to medium and mix in the garlic, chillies, ginger, coriander stalks, ground spices and 1 tsp fine sea salt. Cook for 2-3 mins until fragrant. Pour in the remaining coconut milk and add the green beans, bring to a simmer and cook for 3-4 mins until thickened. Season to taste and scatter over the coriander leaves. Serve with paratha or rice and lime wedges on the side for squeezing over.

Recipe tip

This curry can be kept frozen for up to three months in an airtight container. Defrost in the fridge overnight and reheat gently until piping hot throughout.

Recipe from Good Food magazine, April 2026

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A star rating of 4.5 out of 5.2 ratings

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