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Coconut Potatoes

Coconut Potatoes

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Tasty creamy potatoes in coconut milk. Can be served with with almost any main dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet


  1. Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
  2. Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
  3. Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.
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Katie C.

mmm...really good!! a little time consuming, but tastes yummy and different.


This was good and flavorful. I wanted my onions caramelized, so I started with them and chopped the potatoes while they were cooking, then tossed the potatoes in. Once everything was nicely browned, I added the spices, reduced the heat to medium, and then covered the pan so the potatoes would cook faster. I'd use about half the coconut milk next time; this was very saucy. I'd make it again.


Unimpressive. At step 2 where you finish cooking the potatoes in the pan...mine burned and stuck to the pan. If I were to make this again, I would separately bake the potatoes at 450 degrees for 30-45 minutes and then add to the pan with onions and coconut milk. But, regardless, I don't think I'll be making this again.