Roasted Potato Curry

It took me a long time to master a restaurant-quality curry recipe at home. But I did it! This tastes like one of the dishes from my favourite Indian restaurant (maybe slightly less salty, but you can add more salt if you like!)

PS: For more delicious vegan recipe ideas, check out my cookbook!


Roasted Potato Curry

  • Author: Liv B


A veggie-packed curry with chunks of tender roasted potato, in a luxurious creamy sauce. This ingredients list seems longer than most of my recipes, but I find with Indian food, if you want the best and most authentic flavour, you’re going to need all the spices!!


Roasted Potatoes:

  • 2 cups chopped mini potatoes
  • 2 tbsp oil
  • sprinkle of salt and pepper


  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1-1/2 cups cashew cream (made by bending 3/4 cups cashews with 1-1/2 cups water)
  • 2 cups tomato sauce
  • 2 tbsp lemon juice
  • 1 cup frozen veggies


  1. Preheat oven to 425 F.
  2. Toss potatoes in oil, sprinkle with salt and pepper and place in a baking dish. Bake for 20-25 minutes or until fork-tender and golden brown.
  3. Meanwhile, in a pot on medium heat, add the oil and garlic and cook for 1 minute. Add all the spices. Stir quickly and let heat for about 30 seconds, then add the cashew cream and stir to combine. Add the tomato sauce and lemon juice. Cover and simmer a few minutes.
  4. Add the frozen veggies and let simmer a few more minutes.
  5. Once the potatoes are cooked, add them into the pot and stir to combine.
  6. Serve over rice. Enjoy!

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