Potato curry with lime & cucumber raita

Potato curry with lime & cucumber raita

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(7 ratings)


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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level



Serves 5

This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb

Nutrition and extra info

  • Freeze curry only
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 2 tbsp vegetable or sunflower oil
  • 1 tbsp brown or black mustard seeds
  • 3 long dried red Indian chillies
  • 12-15 curry leaves
  • 2 onions, sliced
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 500g tomatoes, quartered
  • 800g potatoes, peeled and cut into very large chunks
  • 400g can coconut milk
  • chapatis, rotis or naan bread, to serve

For the raita

  • 150g pot natural yogurt
  • zest and juice 1 lime
  • ½ cucumber, deseeded and coarsely grated
  • small handful coriander leaves, roughly chopped

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  1. Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
  2. To make the raita, mix all the ingredients together with some seasoning.
  3. If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.

Recipe from Good Food magazine, November 2011

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saunderk's picture
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Just adapted this recipe to suit my family. Used 1tsp curry powder rather than the leaves and a mix of potatoes, cauliflower and left over roast lamb. Added less chilli as I have 2 young children and used a can of chopped toms, didn't add any more water. The result, delicious!

rosicee's picture

I liked this, but agree with the previous comments that it was slightly bland. Added a LOT of salt, as well as upped the amount of spices (3 heaped tsps instead of 2 tsps). Also added a squeeze of lemon juice. Got a thumbs up from us!

susannahgrammar's picture
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Nice, although the mustard seeds added a bit of a strange, caviaresque texture. Did I not prepare them properly? I used a teaspoon of curry powder (I reduced all ingredients by half) instead of curry leaves, incidentally.

drumbjo's picture
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This is nice, and goes well with the raita. A couple of tips - squeeze some of the moisture out of the cucumber as it makes the raita too runny otherwise. And also, the first time I did this it took forever for the potatoes to cook, especially if you do cut them into large chunks. The second time I made this I part-cooked the potatoes for around 12-15 minutes and then added them to the curry to cook for a further 20 mins. Also used a sachet of cream coconut and 400ml extra boiling water rather than a tin of coconut milk which can be quite sweet.

cheryl@jonestown68.freeserve.co.uk's picture
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I agree with Frantic Flapjack in that this was a bit bland. If I make this again I will miss out the 200ml water and put more chillis in.

Frantic Flapjack's picture
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Although there were lots of lovely ingredients in this recipe, the finished result seemed to lack taste. I did put salt in which the recipe suggests but felt it still needed something more.

sw77's picture

Like the look of this! However if I don't have curry leaves what can i use to replace them?