Creamy Potato Curry
Servings: 4
This creamy potato curry simmers chickpeas, carrots and tender potatoes in coconut milk, fire-roasted tomatoes and a blend of curry powder, smoked paprika, cumin and fresh ginger. It is on the table in about 30 minutes and holds up beautifully for meal prep.
Ingredients
- 2 pounds potatoes peeled and cubed into 1/2" pieces
- 2 tablespoon avocado oil
- 1 yellow onion diced
- 4 cloves garlic clove minced
- 2 tablespoon curry powder
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- 2 tablespoon ground cumin ground
- ½ teaspoon allspice
- 2 tablespoon ginger root finely grated
- 1 teaspoon black pepper, ground more as needed
- ½ teaspoon sea salt, unrefined more as needed
- 1 (14 ½-oz) can chickpeas drained
- ¾ cup vegetable stock low-sodium, more as needed
- 1 tablespoon lemon juice
- 2 carrots thinly sliced
- 1 (14 ½-oz) can fire-roasted tomatoes diced
- 15 oz coconut milk
Serving Suggestions
- cooked rice
- naan bread
- fresh cilantro
- cashew cream
Instructions
- Bring a pot of water to a boil. Add the potatoes, cook for 10 minutes and drain.
- Heat the avocado oil in a large pot over medium heat until shimmering. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt and pepper and cook, stirring, until fragrant, about 2 minutes.
- Add the potatoes, chickpeas and carrots and stir until coated in the spices. Stir in the vegetable stock, lemon juice, tomatoes and coconut milk.
- Bring to a simmer, then reduce the heat to medium and cook until the potatoes are tender and easily pierced with a fork, 15 to 20 minutes.
- Serve with rice and naan, garnished with cilantro and a drizzle of cashew cream.
Notes
- Slow Cooker Method: Skip boiling the potatoes and stir everything except the serving suggestions together in the slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Instant Pot Method: Saute the onion in the oil until soft, then the garlic for 1 minute. Add the remaining ingredients (no need to boil the potatoes), seal and pressure cook on high for 8 minutes, then natural release for 10 minutes before quick releasing.
- Spice Level: For a milder curry, start with 1/4 teaspoon cayenne, or leave it out and pass red pepper flakes at the table.
- Storing: Leftovers keep in an airtight container in the fridge for up to 4 days. Add a splash of stock when reheating if the curry has thickened.
Nutrition
Serving: 2cups, Calories: 407kcal, Carbohydrates: 60g, Protein: 7g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 758mg, Potassium: 1243mg, Fiber: 9g, Sugar: 8g, Vitamin A: 5859IU, Vitamin C: 57mg, Calcium: 128mg, Iron: 6mg
