Crispy Potato Curry [vegan + gluten free]
- Author: Annie Chesson
- 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*
