Creamy Potato Curry
Servings: 4
This creamy potato curry is bold, cozy, and surprisingly easy to make. Tender potatoes, chickpeas, and carrots simmer in a fragrant blend of warming spices, fire-roasted tomatoes, and coconut milk for a rich, velvety sauce. It comes together in about 30 minutes, making it perfect for weeknights, meal prep, or lazy weekends. Serve it with rice, cauliflower rice, or naan, and adjust the spice level to make it as mild or bold as you like.
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 (15-ounce) can chickpeas drained
- ¾ cup vegetable stock low-sodium, more as needed
- 1 tablespoon lemon juice
- 2 carrots thinly sliced
- 1 (15-ounce) can fire-roasted tomatoes diced
- 15 oz coconut milk
Serving Suggestions
- cooked rice
- naan bread
- fresh cilantro
- cashew cream
Instructions
- Lightly boil potatoes for 10 minutes and drain.
- Heat avocado oil in large pot over medium heat until shimmering. Add onion and sauté for 3 minutes, until translucent.
- Add garlic and sauté for 2 minutes, until fragrant.
- Add curry powder, paprika, cayenne, cumin, allspice, ginger, salt and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add cooked potatoes along with the chickpeas and carrots and mix until well coated in spices. Add broth, lemon juice and tomatoes and stir. Pour in coconut milk and stir to combine.
- Increase heat and bring to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan, and garnish with fresh cilantro.
Notes
Slow cooker: Add all ingredients to the slow cooker. Stir to mix well. Cook on high 2-3 hours or low 4-6 hours.
Instant pot: Set pressure cooker to saute setting, add oil & onions and saute a few minutes until soft. Add garlic and stir for a minute. Add in remaining ingredients, close and seal vent. Select high pressure for 8 minutes. When done, natural release for 10 minutes and then quick release.
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
