Creamy Potato Curry
Servings: 4
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. It's dressed with a variety of fresh herbs and spices.
Equipment
- stove
Ingredients
- 2 pounds potatoes peeled and cubed into 1/2" pieces
- 2 tbsps avocado oil
- 1 yellow onion diced
- 4 cloves garlic cloves minced
- 2 tbsps curry powder
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- 2 tbsps cumin ground
- ½ teaspoon allspice
- 2 tbsps ginger root finely grated
- 1 teaspoon black pepper more as needed
- ½ teaspoon sea salt more as needed
- 1 can chickpeas 15 oz, drained
- ¾ cup vegetable stock low-sodium, more as needed
- 1 tbsp 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
- cashew cream or unsweetened coconut yogurt
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 yet you can use the potatoes of your choice.
- Shake canned coconut milk before adding to stove top to combine cream and liquid. Use full-fat coconut milk for an extra thick sauce.
- Serve with rice or cauliflower rice.
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