Experience a burst of flavors with this Vegan Crispy Potato Curry, inspired by the aromatic spices of Indian cuisine.
What to Love about this Vegan Potato Curry Recipe
- Crispy potatoes: Tender, golden potato chunks baked to satisfying crispiness, soaking up the curry with every bite.
- Aromatic spices: Cardamom, cayenne pepper, curry powder, and other spices mix with jalapeños, ginger, and garlic, creating an irresistible Indian-inspired fragrance.
- Creamy coconut: A splash of coconut milk adds a touch of richness and creaminess, balancing the spice and bringing the whole comforting dish together.
- Easy family feast: This curry comes together in one pot, freeing you up to enjoy the company of loved ones while the delicious aromas fill the kitchen.
Picture an aroma of sautéed onions, an exquisite blend of spices, flavorful vegetable broth, and creamy coconut milk, all simmering in one pot to create a mouthwatering curry base. Meanwhile, the diced potatoes soak up the perfect amount of oil and salt before being baked in the oven to achieve that satisfying crispiness.
The best part is that this family-style dinner comes together effortlessly, leaving you with more time to sit back, relax, and enjoy the company of your loved ones. Despite its enormous flavor, the curry and potatoes will be done in a flash.
How to Make Vegan Crispy Potato Curry
Start by preheating the oven to 450 degrees. While the oven is heating up, chop your onion and add it to the pot with garlic, jalapeños, and olive oil. Slice the potatoes into bite sized pieces and lay out on a baking sheet drizzled with olive oil and salt. Let simmer for a few minutes, then add the vegetable broth, coconut milk, and all the spices: cardamom, curry powder, pepper, and salt.
When the easy vegan curry is done, remove it from the oven and let it cool. Afterward, mix the potatoes in with the curry. Top the dish with extra pepper and cilantro. That’s it! Serve it up and enjoy.
If preferred, add a side of rice with the curry in addition to–or instead of–the potatoes. The flavorful curry pairs perfectly with both!
Bonus Tip: This vegan crispy potato curry, one-pot meal is versatile! Serve it with rice, naan, or simply enjoy it on its own. You can even swap the potatoes for other veggies like cauliflower or chickpeas for a different textural experience.
Vegan Crispy Potato Curry
Ingredients
- 20 yukon gold potatoes
- ½ large white onion
- 5 garlic cloves
- 1 can coconut milk
- 1 cup vegetable broth
- 10 jalapeno slices
- 2 teaspoon turmeric
- 1 teaspoon cardamom
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- ½ teaspoon yellow mustard
- ½ teaspoon salt
Instructions
- Preheat the oven to 450 F.
- Cut potatoes into small bite sized pieces. Lay out on a baking tray and cover with olive oil and salt. Mix together to ensure the potatoes are evenly coated.
- Roast in the oven for 30 minutes.
- In a large soup pot, add in the onion and garlic cloves, and sautee in olive oil.
- Next, add in all the spices, curry powder, cumin, cardamom, turmeric, yellow mustard, cayenne pepper, and salt.
- Finally, add in the coconut milk and vegetable broth and let simmer 10-15 minutes.
- Once the potatoes are ready, take out of oven. Season with salt and add to the pot of curry.
- Enjoy!
Want to try another delicious entree? Try my Fire Roasted Red Pepper Pasta and my Vegan Cacio e Pepe Capellini.
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