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Vegan Crispy Potato Curry

Vegan Crispy Potato Curry

This Vegan Crispy Potato Curry, inspired by the aromatic spices of Indian cuisine, is bursting with flavor. Ready in just under an hour!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

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!