Peruvian Potato and Vegetable Curry with Coconut Rice

A fragrant and flavorful curry featuring creamy Peruvian potatoes and seasonal vegetables in a rich coconut milk sauce, served with fluffy coconut rice.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.36/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1.5lbPeruvian Potatoes (e.g., purple, yellow)(peeled and cubed)

2cupsSeasonal Vegetables (e.g., bell peppers, zucchini, green beans, broccoli florets)(chopped into bite-sized pieces)

1mediumOnion(finely chopped)

£0.30

3clovesGarlic(minced)

£0.20

1inchGinger(grated)

£0.35

2tbspRed Curry Paste(adjust to taste)

£0.60

1canCoconut Milk(full-fat recommended for richer flavor)

£1.30

0.5cupVegetable Broth(or water)

£0.25

1tbspLime Juice(freshly squeezed)

£0.15

1tbspSoy Sauce (or Tamari for Gluten-Free)(optional, adds umami)

1tspBrown Sugar (or Maple Syrup)(optional, to balance flavors)

2tbspCilantro(chopped, for garnish)

£0.40

2tbspOil (e.g., coconut, vegetable)(for sautéing)

to tasteSalt

to tasteBlack Pepper

1cupBasmati Rice

£0.60

1cupCoconut Milk(for coconut rice)

£1.30

0.5cupWater(for coconut rice)

0.3tspSalt(for coconut rice)

Total Cost

£5.45

£1.36 per serving

Instructions

1.
**Prepare the Coconut Rice:** Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
2.
**Prepare the Curry:** Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3.
Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
4.
Add the cubed Peruvian potatoes and seasonal vegetables to the pot. Stir to coat them with the curry paste mixture.
5.
Pour in the coconut milk and vegetable broth (or water). Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender.
6.
Stir in the lime juice, soy sauce (or tamari), and brown sugar (or maple syrup) (if using). Season with salt and black pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
7.
Garnish with chopped cilantro before serving. Serve hot over fluffy coconut rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

35g

50% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Adjust the amount of red curry paste to your preferred spice level.

For a richer flavor, use full-fat coconut milk.

Feel free to substitute other vegetables based on your preference and what's in season.

If you don't have Peruvian potatoes, Yukon Gold or red potatoes can be used as substitutes.

Add a handful of spinach or kale towards the end of cooking for extra nutrients.

Top with toasted coconut flakes or chopped nuts for added texture.

Cooking Equipment

Large pot or Dutch oven

Medium saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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