gotham kitchen


slow cooker red potato curry

slow cooker red potato curry

My husband and I just got back from a week-long vacation in New Orleans. It was great–but our first night back I felt very strongly about two things: 1. I was not going to put a lot of effort into dinner and 2. It couldn’t be fried. Don’t get me wrong, the food was amazing but also SO heavy. I really needed a light and fresh meal but unfortunately, the only fresh ingredients I had in my house were red potatoes and a ton of frozen veggies. Not exactly what I had in mind, but I was amazed at how light and flavorful this slow cooker curry turned out to be. The sauce packs a punch without a lot of added fat from meat, and is the perfect consistency to eat over rice or on its own. Red potatoes aren’t typically associated with curries, but their creaminess really added to the richness of the sauce. This is also a great base to add cauliflower, chickpeas, or lentils for added nutrition and heartiness!

Note: this curry would work just as well cooked in a pot or dutch oven on the stove in 1/8 the time!

slow cooker red potato curry
Prep time
Cook time
Total time
Easy, hearty and flavorful, this vegan slow cooker potato curry can be thrown together in minutes and makes the perfect weeknight comfort food.
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
  • 1 lb red potatoes, cut into 1" cubes
  • 1 yellow onion, diced
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoon paprika
  • 1½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon peppercorns
  • 1 cinnamon stick
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper (optional)
  • ½ teaspoon garam masala
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • ½ cup frozen peas
  • 2 cups coconut milk
  • 1 cups vegetable stock
  • 1 heaping teaspoon tamarind paste (optional)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  1. In a small frying pan, heat one tablespoon of oil until hot. Add onion and cook until softened and golden brown, about 3-4 minutes. Add dry, powdered spices and stir for 1 minute or until fragrant.
  2. Place spice and onion mixture in a food processor with coconut milk, garlic, ginger, and tamarind and pulse until completely combined.
  3. Pour remaining tablespoon of oil into slow cooker and top with cubed potatoes. Pour spice and coconut mixture over the top. Add vegetable stock, cinnamon stick, bay leave, pepper flakes, and stir. Potatoes should be completely covered in liquid. Salt and pepper to taste. Stir and cover, cooking on low setting for 8 hours.
  4. Once potatoes are tender, add peas to pot. Scoop about one cup of liquid from the mixture and gradually whisk in flour, one tablespoon at a time. The slurry should be thick and paste-like. Pour back into the curry and stir. Sauce should thicken instantly, if not, add more flour. Serve immediately with your favorite rice or grain.


curry quinoa buddha bowl with coconut creamed kale

Curry Quinoa Buddha Bowl With Coconut Creamed KaleI love the holidays but I really hate the way they make me feel. Not only am I super stressed out from gift-buying, but also super bloated from loading up on cheesy casseroles and cookies. I decided enough was enough this week. We need a cleanse. I can’t just make salads because: 1. My husband hates them and 2. I end up waking up in the middle of the night to eat a snack (seriously). That’s where buddha bowls come in. They’re extremely popular on Pinterest right now and it’s no surprise why. They’re hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. For this version, I went the curry route with this version because I was really craving rich, coconut flavors. The coconut kale paired with the creamy avocado and crunchy chickpeas is just divine!

Curry Quinoa Buddha Bowl With Coconut Creamed Kale - Gotham Kitchen

curry quinoa buddha bowl with coconut creamed kale
Prep time
Cook time
Total time
Cleanse and energize with this bowl loaded with roasted sweet potatoes, avocado, quinoa, brown rice, crunchy curried chickpeas and a coconut creamed kale.
Recipe type: Main
Cuisine: Indian
Serves: 2-4 servings
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 tablespoon coconut oil, melted
Sweet Potatoes:
  • 1 large sweet potato, diced into ½ cubes
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1 tablespoon coconut oil, melted
  • 1 cup brown rice (optional)
  • ½ cup quinoa
  • 1 teaspoon coconut oil
  • 2 cups of kale, chopped
  • ¼ cup coconut milk
  • 2 cloves garlic
  • 1 teaspoon coconut oil
  • 1 avocado, sliced or diced
  1. Preheat oven to 425 degrees. Toss diced sweet potatoes with spices and olive oil and spread evenly on a baking sheet. Bake until cooked through and golden brown, about 20 minutes.
  2. Pat chickpeas dry with a kitchen or paper towel. Toss with olive oil, salt and curry powder and spread evenly on a baking sheet. Cook until crisp and golden brown, about 10-15 minutes.
  3. Combine rice and quinoa and cook according to package directions. (Note: When adding quinoa, typically cook brown rice according to package directions with an additional ¼ cup of water then add in the last 10-15 minutes)
  4. In a small frying pan, heat coconut oil over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add coconut milk and kale and stir until kale has wilted. Turn to medium-low heat and cook until coconut milk has reduced and kale is soft.
  5. Once sweet potatoes and chickpeas are golden, remove from oven and place in individual bowls. Add quinoa/rice mixture, creamed kale, avocado and top with chopped cilantro. Serve immediately.
Nutrition Information
Serving size: 4 Calories: 930 Fat: 30g Saturated fat: 14g Trans fat: 0 Carbohydrates: 140g Sugar: 16g Sodium: 970mg Fiber: 29g Protein: 32g Cholesterol: 0


coconut curry noodle bowl

This coconut curry noodle bowl is the trifecta of fast, healthy and easy. It’s also a great base to which you can add a protein like chicken or shrimp, or even adapt into a stir fry by reducing the amount of liquid and swapping the noodles for rice. I’ve made a few versions of this dish, but I always come back to the original.

coconut curry soup

  • 2 T olive or sesame oil
  • 3 garlic cloves, chopped
  • 1 T ginger, grated (fresh is best, but you can use powdered)
  • 3 tablespoons Thai red curry paste
  • 2 cups of carrots, chopped
  • 1 red bell pepper, sliced
  • 4 cups vegetable stock
  • 2 tablespoons soy sauce
  • 1 14 oz can of lite coconut milk
  • 6 oz. dried rice vermicelli noodles
  • 1 lime, juiced
  • Cilantro and/or scallions to garnish
  1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for about 5 minutes, until fragrant. Add the carrots and cook until slightly tender, about 5 minutes.
  2. Add the vegetable stock, soy sauce, coconut milk, and sliced red bell peppers. Bring to a boil, then reduce heat to simmer. Cook until carrots are fully tender.
  3. Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice, top with cilantro, and serve. You can also add the noodles to the pot and serve them after they’re cooked.