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This creamy coconut potato curry is packed with warm spices, tender potatoes, and chickpeas simmered...

The post Potato Curry appeared first on Tessie's Table.

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This creamy coconut potato curry is packed with warm spices, tender potatoes, and chickpeas simmered in a rich, coconut milk sauce. It’s a cozy, flavorful dish that’s easy to pull together and perfect for any night when you’re craving something hearty and filling. Serve it with rice or naan for a satisfying, comforting meal that brings everyone to the table.

Potato Curry by Tessie's Table.
Photo Credit: Tessie’s Table.

Potato curry is one of those dishes that feels at home on any menu, whether it’s a quick weeknight dinner or a weekend get-together. With a base of coconut milk, potatoes, and chickpeas, it’s both creamy and full of texture, and the spice blend can be easily adjusted to taste. You can serve it with rice or naan, top it with fresh cilantro, or even add extra veggies for more color and flavor. It’s versatile, vegan-friendly, and fits any occasion where good food is a must.

Why you’ll love this Potato Curry

  • Simple Ingredients, Big Flavor:
  • This recipe uses familiar spices and ingredients to create layers of flavor, perfect for curry lovers and newcomers alike. You likely have most of these ingredients on hand, making it super convenient.
  • Hearty & Satisfying:
  • Potatoes and chickpeas make this curry both filling and nourishing. It’s the kind of meal that warms you up and keeps you full, perfect for cozy nights in.
  • Flexible for Your Taste:
  • You can adjust the spice level, add extra vegetables, or even swap in different types of potatoes. It’s adaptable to whatever you have available!
Overhead shot of Potato Curry in a pan on a dark wood table.

Spice Things Up with a Hearty Potato Curry!

You know that feeling when you just want something cozy and satisfying but don’t want to spend hours cooking? That’s where this curry comes in! It’s as easy as a good stew but brings a whole lot of flavor with minimal fuss. I first made this recipe after a friend’s suggestion and was amazed by how something so simple could be so good. This is perfect for those busy nights when you want something flavorful and easy—quick to make but tastes like it simmered all day!

Ingredients Needed for Potato Curry

  • Vegetable oil: This is the base to sauté everything; you can use any neutral oil.
  • Yellow onion: Adds a bit of sweetness and depth to the curry. Dice it small for quicker cooking.
  • Garlic: Fresh garlic brings in a punch of flavor that complements the spices.
  • Spices (garam masala, turmeric, cumin, ground ginger): These spices give the curry its warmth and distinctive flavor. Adjust to your taste preference if needed.
  • Salt: Balances the flavors.
  • Yukon Gold potatoes: Creamy, soft, and perfect for curries. They cook well without getting mushy.
  • Chickpeas: Adds protein and texture to the dish. Drain and rinse them to get rid of excess salt.
  • Canned diced tomatoes: Adds a bit of acidity and sweetness. Use canned for convenience, but fresh tomatoes work too.
  • Fresh tomato: Fresh diced tomato adds brightness and a touch of sweetness to the curry.
  • Coconut milk: This makes the curry rich and creamy. Use full-fat for the best texture.
Ingredients for Potato Curry.

How to make Potato Curry

**For more detailed instructions, please refer to the printable recipe card below.**

Onion and Garlic in a frying pan.

Heat the oil in a large skillet, add the onion, and cook until soft and translucent. Add garlic, and continue cooking just until it’s fragrant.

All the Potato Curry Spiced in a frying pan with the onions and garlic.

Sprinkle in the spices and salt, stirring for about a minute to release their aromas.

Potatoes, chickpeas and tomatoes add to the pan.

Add the potatoes, chickpeas, canned tomatoes, and fresh tomato. Stir to combine, warming the mixture.

Coconut Milk added to the pan.

Pour in the coconut milk, bring to a simmer, then reduce heat to low. Let it cook until the potatoes are tender, stirring occasionally.

Variations

  • Spicier Curry: Add chopped chili or a sprinkle of cayenne for more heat.
  • Vegetable-Packed: Add carrots, bell peppers, or cauliflower along with the potatoes for extra color and nutrition.
  • Lightened-Up: Use light coconut milk instead of full-fat, though the sauce will be a bit thinner.
  • Creamy Spinach Potato Curry: Stir in a handful of fresh spinach at the end for added color and nutrients.

Serving Suggestions

  • Over Rice: Classic and comforting, rice soaks up all the delicious curry sauce.
  • With Naan Bread: Perfect for scooping up every last bit of curry.
  • As a Soup: Add a little extra coconut milk or broth, and enjoy as a hearty, warming soup.
  • Over Quinoa: For an added boost of protein and texture, serve over quinoa.
  • With Toppings: Garnish with chopped cilantro, a squeeze of lime, or even a sprinkle of red pepper flakes for extra zing.
Potato Curry by Tessie's Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Potato Curry?

    Let the curry cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
  • Can I freeze Potato Curry?

    This curry freezes well! Portion it out into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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Potato Curry plated over rice on a wooden table.

Tips & Tricks

  • Use Full-Fat Coconut Milk: For the best texture and richness, use full-fat coconut milk. It creates a luscious, creamy sauce that’s hard to beat.
  • Dice Potatoes Evenly: Cut the potatoes into uniform pieces so they cook evenly. This keeps the curry texture smooth and helps everything cook at the same pace.
  • Bloom the Spices: Sautéing the spices in oil before adding other ingredients helps release their flavors, so don’t skip this step.
  • Stir Occasionally: To prevent the curry from sticking or burning, give it a stir every so often, especially once it starts simmering.
  • Adjust Seasoning to Taste: Taste the curry before serving and add more salt or spices if needed. A pinch of salt or extra spice can really elevate the flavors.
Recommended

More Veggie Favorites

Potato Curry by Tessie's Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I use light coconut milk?
    Yes, but keep in mind that light coconut milk will result in a thinner sauce. Full-fat coconut milk gives a richer texture.
  • What other veggies can I add?
    Cauliflower, carrots, and bell peppers are all great options to add more variety and color to your curry.
  • Can I make this curry spicy?
    Yes! Add chopped chilies or a pinch of cayenne if you like it hotter. Adjust to taste.
  • What’s the best way to reheat this?
    Reheat in a skillet over medium-low heat or in the microwave. Add a splash of water or coconut milk if it’s too thick.
  • How do I keep the potatoes from getting mushy?
    Dice them evenly and check for doneness near the end of cooking. Yukon Gold potatoes hold their shape well.
  • Can I use different potatoes?
    Yes, but some potatoes may get softer than Yukon Gold. Red potatoes or baby potatoes work well, too.
  • Can I freeze this dish?
    Yes, it freezes beautifully! Just cool it first, then freeze in portions for easy meals later.
  • What can I use instead of garam masala?
    Try a mix of cumin, coriander, and a pinch of cinnamon. It won’t be identical but will add warmth to the dish.
  • Is this curry gluten-free?
    Yes, all ingredients are naturally gluten-free. Just double-check any packaged items to be sure.
Up close of Potato Curry in a pan.
Print

Potato Curry

Cozy up with this creamy coconut potato curry, filled with chickpeas, tomatoes, and warm spices. Perfect over rice or with naan!
Course Main Course
Cuisine Indian
Keyword Creamy, Indian inspired, Spicy
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 368kcal

Equipment

Ingredients

  • 3 tablespoons vegetable oil
  • 1 medium yellow onion finely diced
  • 2 teaspoons minced garlic
  • 2 teaspoons garam masala
  • 1 ½ teaspoons turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 4 medium Yukon Gold potatoes peeled and diced
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 1 15-ounce can diced tomatoes, with juice
  • 1 medium fresh tomato diced
  • 2 13.5-ounce cans full-fat coconut milk

Instructions

  • Heat the vegetable oil in a large skillet over medium heat for about 2 minutes until it shimmers.
  • Add the diced onion and cook for 3-5 minutes, until it becomes soft and translucent. Stir in the garlic and cook for another minute until fragrant.
  • Sprinkle in the garam masala, turmeric, cumin, ginger, and salt, stirring for about a minute to let the spices bloom.
  • Add the diced potatoes, chickpeas, canned tomatoes (with juice), and fresh tomato, stirring to combine. Cook for about 2 minutes.
  • Pour in the coconut milk and stir well to blend everything together.
  • Raise the heat to medium-high to bring the curry to a simmer, then reduce the heat to low.
  • Let it cook on low, stirring occasionally, for 20-25 minutes or until the potatoes are tender when pierced with a fork.
  • Turn off the heat and serve warm. Enjoy over white rice or with naan bread, and garnish with chopped cilantro if desired.

Nutrition

Calories: 368kcal | Carbohydrates: 55g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 768mg | Potassium: 1227mg | Fiber: 11g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 50mg | Calcium: 111mg | Iron: 5mg

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]]> https://tessiestable.com/potato-curry/feed/ 0 Slow Cooker Butter Chicken Meatballs https://tessiestable.com/slow-cooker-butter-chicken-meatballs/ https://tessiestable.com/slow-cooker-butter-chicken-meatballs/#comments Tue, 01 Oct 2024 12:00:00 +0000 https://tessiestable.com/?p=84945

Who doesn’t love an easy, delicious dinner that feels a little indulgent? These Slow Cooker...

The post Slow Cooker Butter Chicken Meatballs appeared first on Tessie's Table.

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Who doesn’t love an easy, delicious dinner that feels a little indulgent? These Slow Cooker Butter Chicken Meatballs are packed with rich and creamy flavors, thanks to the smooth butter chicken sauce, a splash of coconut milk, and aromatic spices. It brings all the comforting flavors of butter chicken but with minimal effort, making it perfect for busy days.

Photo Credit: Tessie’s Table.

This recipe has all the flavors of classic butter chicken but with the ease of using frozen meatballs, making itgreat for a quick weeknight dinner or a casual get-together with friends. If you love this, you will love my Slow Cooker Sweet and Sour Meatballs too. They are a great option for meal prepping or feeding a crowd with minimal effort.

Why you’ll love these Slow Cooker Butter Chicken Meatballs

  • Effortless Prep:
  • Toss everything in the slow cooker, and you’re free to get on with your day. No sautéing or pre-cooking is needed, just easy, delicious flavors!
  • Incredible Flavor:
  • The combination of the butter chicken sauce and coconut milk creates a creamy, rich base that clings perfectly to each meatball. Add a little cilantro for a fresh pop at the end.
  • Easily Adaptable:
  • Don’t have butter chicken sauce? No problem. You can make a quick substitute with pantry staples, and there’s room to adjust the flavors to your liking. **See the notes below the recipe card**
A white crock pot with Butter Chicken Meatballs inside.

All The Flavor Without The Fuss

At our house, we’re all about simple meals that don’t skimp on flavor, and these slow cooker butter chicken meatballs are always a hit. The sauce is rich and creamy, and the best part is how effortlessly it all comes together. Whether it’s paired with rice and naan for a cozy dinner or served up for a quick weeknight meal, these meatballs never fail to please.

Ingredients Needed for Slow Cooker Butter Chicken Meatballs

  • Frozen Meatballs: These are a total time-saver and work perfectly with the rich sauce. You can use store-bought or homemade meatballs if you prefer.
  • Butter Chicken Sauce: This brings all the classic Indian-inspired flavors to the dish. If you don’t have any butter chicken sauce, see the notes below the recipe card.
  • Coconut Milk: Adds a silky, rich texture to the sauce. Use full-fat coconut milk for the best results.
  • Butter: Melted butter brings a luxurious richness to the sauce, enhancing the flavor even more.
  • Garlic Powder and Ground Ginger: These spices amp up the warmth and depth of the dish.
  • Salt and Pepper: Simple seasonings that balance out the flavors.
  • Fresh Cilantro (Optional): For garnish, cilantro adds a bright, fresh pop of color and flavor.
Ingredients needed to make Slow Cooker Butter Chicken Meatballs.

How to make Slow Cooker Butter Chicken Meatballs

**For more detailed instructions, please refer to the printable recipe card below.**

Frozen meatballs in a white slow cooker.

Add the frozen meatballs to your slow cooker.

All the ingredients needed to make the butter chicken sauce in a bowl.

In a medium bowl, mix the butter chicken sauce, coconut milk, melted butter, garlic powder, ground ginger, salt, and pepper.

The Sauce poured over the meatballs in a white slow cooker.

Pour the sauce mixture over the meatballs.

Cooked Slow Cooker Butter Chicken Meatballs in a white slow cooker.

Cover and cook on low for 4 hours.

Variations

  • Spice it Up: Add a pinch of cayenne pepper or chopped green chilies for some extra heat. This works well if you like your butter chicken on the spicy side!
  • Different Sauce: You can try my Sweet and Sour Meatballs or my Cranberry Meatballs if you want some other flavors.
  • Vegetarian Swap: Replace the meatballs with paneer or cauliflower for a vegetarian-friendly version of this dish.
  • Lighter Version: Use light coconut milk and skip the butter for a lighter, but still flavorful, meal.
  • Add Veggies: Stir in some chopped bell peppers, spinach, or peas during the last hour of cooking for an extra boost of veggies.

Serving Suggestions

  • Over Basmati Rice: The classic pairing! Serve the meatballs over basmati rice to soak up all that delicious sauce.
  • With Naan Bread: Scoop up the sauce and meatballs with warm naan for a satisfying, scoopable meal.
  • In Wraps: Stuff the meatballs into naan or flatbread wraps with some lettuce and extra sauce for a fun, handheld meal.
  • Over Mashed Potatoes: Swap the rice for creamy mashed potatoes for a comforting, hearty option.
  • As an Appetizer: Serve the meatballs on toothpicks with the sauce on the side for dipping. They are perfect for parties or casual gatherings.
Slow Cooker Butter Chicken Meatballs on a plate with lots of sauce.

Storage and Freezing

  • How should I store Slow Cooker Butter Chicken Meatballs?

    Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the microwave or on the stovetop until heated through.
  • Can I freeze Slow Cooker Butter Chicken Meatballs?

    You can freeze these butter chicken meatballs for up to 3 months. Let them cool completely, then place them in a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat in a pan or slow cooker.

Don’t forget to pin this for later!

Share now!
A plate with Slow Cooker Butter Chicken Meatballs and rice on it.

Tips & Tricks

  • Use Full-Fat Coconut Milk: This gives the sauce a rich, creamy texture that light coconut milk just can’t match.
  • Don’t Skip the Butter: The butter adds depth and richness to the sauce, so make sure to include it for the best flavor.
  • Double the Sauce: If you love extra sauce like I do, consider doubling the coconut milk and butter chicken sauce mixture for even more deliciousness.
  • Gently Stir: When coating the meatballs with the sauce, stir gently to avoid breaking them apart, especially if they’re homemade.
Recommended

More Meaty Mains

A gold fork in a butter chicken meatball on a plate with rice.
Photo Credit: Tessie’s Table.

FAQ

  • Can I use homemade meatballs instead of frozen ones?
    Yes! Homemade meatballs will work just fine in this recipe. I recommend browning them first so they hold their shape better during slow cooking.
  • What if I don’t have butter chicken sauce?
    No problem! You can use 1 can (15 oz) of tomato sauce, 2 tablespoons of butter and 1 tablespoon of garam masala (or curry powder) instead. Just be sure to use the full can of coconut milk and double the spices for extra flavor.
  • How do I thicken the sauce?
    If the sauce is too thin, you can let the sauce simmer uncovered for the last 30 minutes to thicken it up.
  • What’s the best way to reheat leftovers?
    You can reheat leftovers in the microwave or on the stovetop. If the sauce has thickened too much, add a splash of coconut milk or water to loosen it up.
  • Can I add vegetables to this recipe?
    Definitely! Bell peppers, spinach, or peas can be added during the last hour of cooking for extra flavor and nutrition.
  • What kind of rice pairs best with this dish?
    Basmati rice is the traditional choice, but jasmine rice or even cauliflower rice are great options too.
  • Can I make this on the stovetop?
    Yes! You can simmer the meatballs and sauce on the stove for about 30 minutes until they’re heated through and the sauce has thickened.
  • Can I double the recipe?
    Yes! Just make sure your slow cooker is large enough to handle the extra volume, and the cooking time might increase slightly.
A spoon full of slow cooker butter chicken meatballs.
Print

Slow Cooker Butter Chicken Meatballs

Slow Cooker Butter Chicken Meatballs are an easy, flavorful meal made with frozen meatballs and a creamy, spiced sauce. Perfect for busy weeknights!
Course Main Course
Cuisine American
Keyword Creamy, Easy, Indian inspired
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6
Calories 181kcal

Equipment

Ingredients

  • 1 bag frozen meatballs about 24-30 meatballs
  • 1 jar butter chicken sauce 15 oz
  • 1 cup coconut milk canned
  • 2 tablespoons butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Fresh cilantro for garnish (optional)

Instructions

  • Add the frozen meatballs to your slow cooker.
  • In a medium bowl, mix the butter chicken sauce, coconut milk, melted butter, garlic powder, ground ginger, salt, and pepper until well combined.
  • Pour the mixture over the meatballs, stirring gently to coat evenly.
  • Cover and cook on low for 3-4 hours, or on high for 2-3 hours.
  • Serve with rice or naan and garnish with fresh cilantro if desired.

Notes

Use Full-Fat Coconut Milk: This gives the sauce a rich, creamy texture that light coconut milk just can’t match.
Don’t Skip the Butter: The butter adds depth and richness to the sauce, so make sure to include it for the best flavor.
Double the Sauce: If you love extra sauce like I do, consider doubling the coconut milk and butter chicken sauce mixture for even more deliciousness.
Gently Stir: When coating the meatballs with the sauce, stir gently to avoid breaking them apart, especially if they’re homemade.

Nutrition

Calories: 181kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 580mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg

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