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.
Potato curry recipe
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.
The day of, simply heat it back up on the stove and you’ve got a delicious meal that’s at the top of its flavor game.
For my take on potato curry:
- 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.
Best potatoes for curry
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.
I would avoid using russet potatoes unless you remove the skin, as they aren’t as flavorful. New potatoes are a bit too green, so those wouldn’t be my first choice either.
How to make curry dairy free
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!
If you need a less spicy version, then cut back on the paprika, cayenne, and ginger. I think a few dashes of each will still create a great flavor profile, yet tone down the heat.
Swap out milk with plant milk. Coconut milk works great for this recipe as it creates a thick sauce yet keeps it dairy free.
You can buy curry powder in the spice section of most grocery stores. I recommend getting it from an Indian grocery store for the freshest taste and best mix.
Get ready to make a potato curry that will delight. If you’ve got a fav brand of curry powder, drop it in the comments below. I’m always looking to try something new!
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.
- 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
- cooked rice , for serving
- naan bread, for serving
- fresh cilantro, chopped
- Unsweetened coconut yogurt or cashew cream
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.
- 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.
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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