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Try This Irresistible & Easy Coconut Curry Golden Potatoes Recipe

Coconut Curry Golden Potatoes You Say?

Potatoes and rice. Two of my favorite side dishes to any entree typically paired with a protein or double veggies. Most of the time I dedicate the savory to the main dish or veggies but why can’t we show some extra savory love to our starches? This time I got inspired to put a spin on my golden mini potatoes.

Don’t Be Afraid Of Curry

There are three common curries you’ve probably heard of: yellow, red and green. These are Thai, but the curry world is so much larger than that. With dozens of types, you’ve likely heard of some of those and don’t even know it! Vindaloo, Tikka Masala, Saag… the list goes on. Curry powder is easy to find and way more versatile than many think. Be adventurous, and dabble with it if you never have before. Even Amazon will bring different types right to your door! (If you’re still not willing to try curry and you have potatoes on hand, try this recipe for homemade potato salad!)

Coconut Curry Golden Potatoes

Let’s get to this quick and simple coconut curry golden potatoes recipe!

Coconut Curry Golden Potatoes

The side dish you didn't know you needed
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: Indian
Keyword: curry, potatoes, side dish, yellow curry
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 320kcal
Cost: 10


  • 1 Medium pot
  • 1 Medium kitchen knife
  • 1 Measuring Spoons


  • 10-12 mini golden potatoes
  • 1 can coconut milk reduced or full fat
  • 2-3 tbsp yellow curry powder
  • 1 tsp chopped parsley
  • 1 tbsp celery salt
  • 1/2 tsp crushed red pepper
  • 1/2 tsp minced garlic
  • 1 tbsp shredded coconut


  • In a medium pot, empty your coconut milk and using that can pour half a can of water into your pot. Set to boil at medium heat
  • Cut your potatoes at an angle for longer slices of potatoes
  • Boil potatoes in coconut milk/water mixture for 7-10 minutes. Once boiled, remove some of the liquid so that the potatoes have just enough to cover them and reduce heat to low
  • Add your curry powder, celery salt, garlic and red peppers. Stir gently so your potatoes don’t break. Add in your fresh chopped parsley and add more red peppers if you’re feeling spicy!


Serving: 1serving | Calories: 320kcal | Carbohydrates: 20g | Protein: 10g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.7g | Cholesterol: 68mg | Sodium: 174mg | Potassium: 533mg | Fiber: 1.4g | Sugar: 2.4g | Calcium: 44mg | Iron: 3.8mg
Tried your hand at this recipe? We’re eager to see!Mention @manopauseman or tag #manopauseman!

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About The Author
Sheridan Street
Sheridan Street
Street + Spice, LLC. is a Catering, Personal Chef Service and Meal-Prep small business that started with a girl who loved food and had a blog. Sheridan now travels the US cooking for clients of all kinds, sharing her love through great food and drink. She has cooked for a sprinkling of a-list celebrities and athletes and is just getting started. While her nickname is "tiny hands," don't be surprised when your love for her cooking and recipes grows BIG.
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