Coconut & potato curry
Waitrose and Partners

Coconut & potato curry

This vegan, gluten-free curry ticks all the right boxes: it’s healthy, great value and all cooked in one pot. You can make it up to 48 hours in advance – just cover and chill then reheat until piping hot.

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Gluten freeVeganVegetarianHealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins


  • 1 tbsp Essential Vegetable Oil
  • 1 onion, finely sliced
  • 2 clove/s garlic, finely chopped
  • 700g Waitrose British Maris Piper Potaoes, peeled and cut into 2-3 chunks
  • ½ tsp ground turmeric
  • 1 tsp Cooks' Ingredients Garam Masala
  • 1 tsp nigella seeds (optional)
  • ½ tsp fine salt
  • 200g frozen Essential Garden Peas
  • 160ml can Essential Coconut Cream
  • Coriander leaves, sliced green chilli and lime wedges, to serve (optional)


  1. Heat the oil in a large saucepan over a medium-high heat. Add the onion and garlic then fry for 2-3 minutes until starting to soften. Meanwhile, rinse the cut potatoes well, shuffling them in a bowl of cold water to release as much starch as possible; set aside.

  2. Add the spices and salt to the onions and fry for 1 minute more, then add the potatoes, turning to coat in the spices. Add 250ml cold water, bring to the boil then lower to a brisk simmer for 20 minutes, stirring regularly to make sure the potatoes cook evenly.

  3. Stir in the peas and coconut cream then simmer for 3-4 minutes more. Serve with the coriander, green chilli and lime wedges, if using. Some flatbreads or steamed rice would go nicely, too.

Cook’s tip

Leftovers: Potato peelings

Hold on to those Maris Piper peelings! They’re full of fibre and delicious roasted with oil, paprika and a pinch of salt.


Typical values per serving when made using specific products in recipe


1,414kJ/ 337kcals



Saturated Fat












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