Easy Vegan Potato Curry

This easy vegetarian potato curry has a delicious orange sauce similar to an Indian tikka masala sauce.

You’ll Need:

• 1 tablespoon canola oil
• 1 pound fingerling potatoes cut into 1-inch chunks

For the sauce:

• 5 cloves garlic minced
• 1 tablespoon lemon juice about half a lemon
• 2 teaspoons garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 15 ounce can tomato sauce or puree
• 1 cup heavy whipping cream

For serving:

• naan
• freshly chopped cilantro
• basmati rice

Instructions:

1. Heat canola oil in a 3 quart or larger pan. Add fingerling potatoes, sauteing until they are crisping around the edges, about 10 minutes, stirring occasionally.
2. Add garlic to the pan and cook until it browns, about 1 minute. Add all remaining sauce ingredients, stirring to mix. Bring to a simmer. Cover with a lid and decrease the heat to medium-low. Cook until the potatoes are tender, about 15 minutes.
3. Uncover the pan and stir. Serve hot with basmati rice or naan. Garnish with cilantro.