Creamy, silky, flavor packed curry. There really isn’t much that can beat a really delicious curry. The word curry is starting to sound weird…curry, curry, curry.
It just has so much flavor! It is the polar opposite of bland and boring. There is really no reason to make plain dinners when you can throw together a simple recipe like this one that is SO much better! So. Much. Better.
Also, have you ever made your own curry powder blend before? It is really easy to do, and I think it tastes way better. Also, if you already have all the spices in your cabinet, you can save a couple bucks and not buy the premade curry blend from the store!
Alright, so let me just walk you through the delicious process of making this mouth-watering meal.
First, roast your potatoes. Roast them until they are perfectly brown and crispy ????.
Second, make your sauce, which includes the wonderful process of sauteing onions, garlic, ginger, and jalapenos before mixing in your curry powder and coconut milk. Let that all simmer together for about ten minutes while your house fills with the smell of happiness.
Third, resist eating half of the crispy, roasted potatoes as they sit on your counter.
Third, fail and eat half of them anyway.
Fourth, try even harder not to eat the other half so you have something left for your yummy, creamy curry sauce to coat.
Fifth, stir the potatoes into the curry and watch the magical process of the sauce and the potatoes mixing together and transforming into flavor heaven.
Sixth, eat. And then eat more. And then put it in the fridge and come back twenty minutes later to have a few more bites. Continue for the rest of your evening.
Let’s just talk about the potatoes for a minute…the potatoes are so delicious that they could have been their own recipe all by themselves.
They are just so flavorful and crispy and perfect. The crispy, slightly salty/peppery exterior and the soft, fluffy interior = beeeest thing ever.
I was tempted to give them their very own post, but they were even better mixed into the curry, so I resisted.
*Note about potatoes: If you mix them into the sauce and serve them like that, they will lose some of that crispy-ness they get in the oven. I have no problem with this because you still get that yummy roasted flavor and the curry sauce soaks into the potatoes even more. However, if you do have a problem with this, there is a super simple solution. Instead of serving the potatoes and curry already mixed together, spoon your crispy potatoes into a bowl and ladle the curry sauce on top right before eating. Totally up to you! Both ways will be wonderful.*
How was your weekend?? Did you do lots of fun things?
I cooked for a good portion of mine. I had a few mishaps throughout that process, though.
One mishap included baked quesadilla rollups with ranch guacamole. I was thinking it was going to be AMAZING and it ended up being very not amazing. The rollups were okay, but not nearly good enough to post on here (I save the best for you people). But the ranch guacamole….was…absolutely…disgusting. If you are ever about to add ranch powder to guacamole thinking it will taste unique and delicious and clever (me! me!), just stop. Just stop right there and remember what I am saying to you. It is nasty. It sounded really good to me, buuuuuut false. Gross. Then again, maybe someone else has found a yummy way to make that happen, and my methods were just iffy.
Also, I literally would have bet you a million dollars that I had a can of black beans in my pantry…I was so absolutely and positively sure that I had them. Why? Because I opened up my cabinet to see if I had any, saw a can, and noted, “Yes, I have black beans.”
Then, the next day when I was about to make a recipe using the black beans, I opened the cabinet to find that there were ZERO black beans. The way I see it, we have two options here.
- I had an extremely vivid dream that I checked for black beans in my cabinet and found some.
- Someone broke into my house with one thing on their mind: a desperate need for black beans. They then took MY can from the cabinet and left without harming or stealing anything else in my house.
I’m going to go with option two, the black bean thief, because if option one is what actually happened, it means that I am dreaming about finding black beans in my cabinet, and I have officially gone crazy and let my food blog occupy far too large an area in my brain.
So keep your eyes out for black-bean-thieves…because they’re out there, people. They’re out there.
Aaaanyway, so I wasn’t able to make my black bean recipe, and the quesadillas were a big, huge fail. So other than my two small cooking mishaps, I had a pretty successful weekend.
A weekend that resulted in this Crispy Potato Curry ❤️????.
Have a happy, bright, awesome Monday!!! See you in a few days!Print
Crispy Potato Curry [vegan + gluten free]
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 5 servings 1x
- 2 pounds yukon gold potatoes
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons fresh ginger, grated
- 1 jalapeno (seeds and ribs removed), minced
- 1 13.5 oz can coconut milk
- 1 cup vegetable stock
- 1 bunch cilantro (for topping)
- 1 bunch green onions, sliced (for topping)
- For the curry powder blend:
- 1/2 teaspoon ground yellow mustard
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 2 teaspoons turmeric
- A few pinches of cayenne pepper
- Preheat your oven to 450 degrees
- Dice your potatoes into bite size pieces (no need to peel them)
- Place them on a baking sheet, and pat dry with paper towels
- Drizzle avocado oil (coconut oil works too) over the potatoes and toss with your hands until all the potatoes are well coated in oil
- Season with salt and pepper. Toss to combine
- Spread all the potatoes out in an even layer and place in your preheated oven
- Roast for 30 minutes, removing the baking sheet every 10 minutes and tossing the potatoes with a spatula before placing back in the oven
- Meanwhile, make your sauce
- Heat a pot over medium high heat with some avocado oil
- Add your onions, garlic, ginger, and jalapeno and saute for a few minutes until the onions have softened
- Stir in your curry powder spices and let that cook for about thirty seconds
- Add in your coconut milk and veggie stock
- Bring this to a boil and reduce to a simmer. Let the sauce simmer for ten minutes
- Season the sauce to taste with salt
- When the potatoes are done, remove them from the oven and add them into the curry*
- Season to taste with salt, and top each bowl with cilantro and green onions
- *Note: if you prefer your potatoes to remain crispy, spoon them into your bowl and ladle the curry sauce on top right before eating rather than mixing everything together in the pot before serving*
*This recipe is gluten free and vegan*
1/4 cup of avocado oil is what I estimated and included in the nutrition information below.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy curry recipes? Head over and check out my Chickpea and Veggie Curry! It is also quite wonderfully delicious ????.