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5 from 1 vote

Creamy Potato Curry

Full of flavor and super creamy, this dish will leave you satisfied. Instead of heavy creams and a night full of stomach cramps, this potato curry is 100% dairy free. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Indian-Inspired, Plant-Based
Keyword: autumn recipe, gluten free recipe, spring recipe, summer recipe, winter recipe
Servings: 4
Calories: 407kcal
Author: Jen Hansard

Equipment

  • stove

Ingredients

  • 2 pounds potatoes peeled and cubed into 1/2" pieces
  • 2 tablespoons avocado oil
  • 1 yellow onion diced
  • 4 cloves clove garlic minced
  • 2 tablespoons curry powder
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 2 tablespoons cumin powder
  • 1/2 teaspoon allspice
  • 2 tablespoons ginger root finely grated
  • 1 teaspoon black pepper more as needed
  • 1/2 teaspoon sea salt more as needed
  • 1 can chickpeas 15 oz, drained
  • 3/4 cup vegetable broth low-sodium, more as needed
  • 1 tablespoon lemon juice
  • 2 carrots thinly sliced
  • 1 can fire roasted tomatoes 14 oz, diced
  • 15 oz coconut milk

For Serving

  • cooked rice for serving
  • naan bread for serving
  • fresh cilantro chopped
  • Unsweetened coconut yogurt or cashew cream

Instructions

  • Lightly boil potatoes for 10 minutes and drain.
  • Chop onion, garlic, and ginger while potatoes are cooking.
  • 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 the 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

  • I like to use red potatoes for this recipe
  • Shake canned coconut milk before adding to stove top to combine cream and liquid. Use full fat coconut milk for an extra thick sauce.

Nutrition

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