Potato curry with lime & cucumber raita

Potato curry with lime & cucumber raita

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(12 ratings)

Prep: 30 mins Cook: 40 mins


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: per serving

  • kcal383
  • fat21g
  • saturates13g
  • carbs43g
  • sugars12g
  • fibre4g
  • protein9g
  • salt0.35g


  • 2 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp brown or black mustard seeds
  • 3 long dried red Indian chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 12-15 curry leaves
  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp ground coriander
  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 500g tomatoes, quartered



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 800g potatoes, peeled and cut into very large chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • chapatis, rotis or naan bread, to serve

For the raita

  • 150g pot natural yogurt
  • zest and juice 1 lime



    The same shape, but smaller than…

  • ½ cucumber, deseeded and coarsely grated
  • small handful coriander leaves, roughly chopped


  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.

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Comments, questions and tips

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Mark Clarkson's picture
Mark Clarkson
11th Jan, 2020
I simply left out mustard seeds and curry leaves, as I didn't have any and I used roughly double the amount of spices, possibly more. I added sweet potato and boiled them with the potatoes for 20 mins before adding to the spices and onion. I used coconut milk but did not add water. This produced potatoes in thick coconut/sweet potato sauce! I also added quite a lot of salt to taste. It was delicious and my 10 year old loved it! The raita was particularly tasty, even without coriander leaves, which I didn't have. I will make this again and again, thanks!
14th Nov, 2016
too much saturated fat for me to try
4th Oct, 2016
Yum! I made it without curry leaves. I used 2 fresh red chillies and halved cherry tomatoes. For the raita, I squeezed grated cucumber and allowed to drain the yogurt in the colander with the cheesecloth.
3rd Feb, 2014
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!
29th May, 2013
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
19th Feb, 2012
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.
7th Dec, 2011
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.
24th Nov, 2011
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
21st Nov, 2011
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
3rd Nov, 2011
Like the look of this! However if I don't have curry leaves what can i use to replace them?
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