Potato and mushroom curry in coconut milk

Potatoes are one the best vegetables to use as the base for a vegetable curry because they take on the flavors in Indian dishes so well. I prefer doing this recipe with red potatoes, but russet or golden potatoes will work also. I was first introduced to potato curry fifteen years ago at a hole-in-the-wall Indian restaurant in the middle of Honolulu. I had to have a generous helping of the potato curry at least once a week to get my fix. Honolulu is a true culinary gem with its multitude of Japanese, Thai, Hawaiian, Indian and other restaurants. It takes the term “melting pot” to another level. It was such a delight to have a diverse mix of people and food surrounding me.

This dish incorporates some of my favorite Indian spice mixes: curry powder and garam masala. Make sure you buy a quality coconut milk brand to use for this curry because the consistency and flavor of the milk is crucial to a good curry. Also, be sure not to boil the dish on too much heat when you add the coconut milk. It will separate and disturb the uniformity of texture.

You can add different vegetables to the potatoes. I really like green peas and shiitakes, but snow peas, carrots and other her types of mushrooms would be great. Make sure to really cook down the onions. This is the most important rule of Indian cooking for me. It adds so much to the flavor when the sugars come out in them!


  • 3 medium potatoes, peeled and cubed
  • 2 tbsp coconut oil (or olive oil)
  • 1 yellow onion, sliced very thin
  • 4 cloves garlic, finely diced
  • 2 inches ginger root, peeled and minced
  • 1 tbsp garam masala
  • 1 tbsp cumin
  • 2 tbsp curry powder
  • 1 tsp cayenne pepper
  • 1 tsp mango powder
  • 8 ounces shiitake mushrooms (or other kind), sliced thin
  • 10 ounces frozen green peas
  • one 15 ounce can of coconut milk
  • 1 tsp salt


  1. Place potatoes in a pot of water and boil for 10-15 minutes until cooked. Remove from heat and drain water.
  2. Heat coconut oil in a large sauce pan over medium heat. Add onions and cook for about 20 minutes or until volume is reduced by half and they are golden brown. Add garlic and ginger and cook for 3-4 minutes more.
  3. Add garam masala, cumin, cayenne, mango powder and cook for two minutes until fragrant. Add potatoes, mushrooms, green peas and coconut milk and simmer for 15 minutes or until mushrooms are soft. Add salt to taste and enjoy!



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