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.
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.
Video
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.