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.
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.
Uncover the pan and stir. Serve hot with basmati rice or naan. Garnish with cilantro.
Recipe printed from Savory Tooth at https://www.savorytooth.com/easy-weeknight-potato-curry/