Spicy Yukon Gold Potato Curry

  • Prep: 30 m
  • Cook: 30 m
  • Ready: 1 h
  • Makes 6 Servings


  • 5 Yukon gold potatoes, cubed (peeled if desired)
  • 3 carrots, cubed (peeled if desired)
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14 ounce) can coconut milk


  1. Place potatoes and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; stir cook for 2 minutes more. Add the tomatoes and use liquid to loosen any spices that have stuck to the bottom of pan. Add garbanzo beans, peas, carrots, and potatoes. Stir. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes.