I haven’t yet met a curry I didn’t like, and this potato curry recipe is no exception. If spice isn’t your thing, then don’t fear! I’ve got an easy way to cool things down if needed. This is a hearty recipe that can be made with or without rice, and only takes 30 minutes from start to finish.
To be honest, this potato curry tastes best the next day because sitting overnight gives the flavors time to meld together. If you have time to prep ahead, go ahead and make this the day before you want to serve it, then store in the fridge.
- Boil the potatoes for 10 minutes. I use red-skinned potatoes as they are easy to dice + the skin is tender after cooking. You can peel the potatoes if you wish.
- Chop the onion, garlic, and ginger while the potatoes are cooking.
- Heat avocado oil in a large pot over medium heat then add onion and sauté for 3 minutes. Then add garlic and sauté 2 minutes. Stir frequently to avoid burning the chopped garlic.
- Add fresh ginger + remaining spices and cook until the spices are fragrant. Then add in cooked potatoes, chickpeas and carrots. Make sure to stir well so that the spices cover all the veggies + chickpeas well.
- Add broth, lemon juice and tomatoes and stir. Then pour in coconut milk and stir some more (get the theme here?)
- Increase the heat and bring to a simmer. Once simmering, reduce the heat to medium or medium low and cook for 15-20 minutes. You know it’s done when the potatoes are fork tender.
- Serve with rice, riced cauliflower, or naan + garnish with fresh cilantro.
If you love Indian curry and similar dishes, then I encourage you to follow Archana of the Ministry of Curry. She’s got several incredible recipes and is the queen of Instant Pot cooking! Indian cuisine includes a great mix of meat-filled and meatless recipes, so you’ll find something that everyone can enjoy.
Since I use a red curry powder for this recipe, I also use red-skinned potatoes. They are creamy as well as easy to cut and drop in for the boil. You can also use Yukon gold potatoes for a more buttery taste. If you use gold potatoes, then I’d recommend using a yellow curry powder as it pairs well.
Many curries are made with cream to thicken up the sauce. While there’s nothing wrong with a dairy base, my stomach doesn’t respond well. In order to keep my tastebuds as well as my tummy happy, I use canned coconut milk.
Since I don’t need full fat coconut milk for this potato curry recipe, I use a light version. It’s still super creamy yet doesn’t have quite the fat content. However, if you want to go full force, then go for the regular canned coconut milk and enjoy!
- 2 pounds potatoes, peeled and cubed into 1/28243; 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
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
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