This easy vegan potato curry is perfect for a comforting weeknight dinner that's ready in less than 30 minutes. Made with soft potatoes, flavorful tomatoes and a rich sauce, this is delicious served over a bed of rice. Gluten-free and oil-free.
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I've just entered the second week of my Eastern Europe holiday, and on the day that I'm writing this, the weather reached a staggering 6 degrees Celsius (43 degrees Fahrenheit!).
This comes as a surprise because it snowed just two days ago. Now everything is melting, a sign that spring has definitely arrived.
I have a lot of traditional Russian-food inspired recipes I want to share, as a lot of you request them and I myself love creating vegan versions of some of those classics.
But today, I'm sharing a different comfort food classic that many of us are familiar with. Which is this easy vegan potato curry.
I love vegan potato curry as a flavorful weeknight dinner.
Or just curry of any type. I love cooking quick simplified versions of Indian curry dishes that nonetheless don't miss any flavor. If you're like me, this will definitely be a dish you'll want to make over and over again.
As you can see, I made different variations of this all the time!
It features soft, hearty potatoes cooked in a rich curry sauce made with coconut milk and fresh tomatoes.
Just a few simple spices that you probably already have in your cupboard will give your kitchen an incredible aroma.
This vegan potato curry is also a great way to eat more vegetables. I always talk about my love for vegetables, and how it's possible to add more of them to your diet even if you're not a fan of salad.
You can cook a delicious curry, serve it over fluffy white rice, and thanks to the tomatoes and spinach, still get in a couple of servings of veg. Healthy eating is all about making small changes whenever you can, and optimizing the nutritional value of your favourite dishes!
A few reasons I love this recipe
This vegan potato curry is...
- Packed full of flavor. Curry flavors are some of my favorites!
- Easy to make and perfect for beginners in the kitchen. No complicated methods or ingredients involved.
- Comforting and cozy. You'll be craving this whenever it gets cold.
- Great for a weeknight dinner.
- Gluten-free.
- Oil-free.
- Healthy, made with whole food plant based ingredients.
- Ready in less than 30 minutes. No need for takeout even with a busy lifestyle!
What vegetables can I add to this potato curry?
Something I love about curries is how versatile they are. They're also a great way to use up any leftover vegetables you have in the fridge.
Apart from the potatoes themselves (of course lol), I also used fresh tomatoes, spinach and green peas.
The tomatoes are pretty essential as they work as part of the sauce, however you can switch up the other ones or add even more.
I would recommend leafy greens such as kale, as well as other veggies that work well in curries, such as zucchini, mushrooms (I know they're not technically a vegetable but still lol), eggplant and different pepper varieties.
How to make potato curry
Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.
Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.
Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.
At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice. (I prefer basmati rice with pretty much all my Indian dishes!)
Other vegan weeknight dinner recipes
If you love this vegan potato curry, be sure to check out all my favorite curry recipes, and these other delicious ideas:
- Sweet and sour chickpeas and green beans
- Vegan chili with butter beans
- Red lentil cauliflower Dahl
- Creamy tofu pasta
- Vegan borscht
📖 Recipe
Equipment
Ingredients
- 2 cloves garlic, minced
- ½ large onion, chopped
- 1 tablespoon tomato paste
- 5 oz fresh tomatoes, chopped (around 5 medium tomatoes)
- 14 oz potatoes, chopped
- 1 can coconut milk, 14 oz
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 cup spinach
- ½ cup green peas, fresh or thawed from frozen
- salt and pepper, to taste
- rice, cooked, optional for serving
Instructions
- Add the garlic and onion to a non-stick saucepan and sauté over medium heat for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.
- Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.
- Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.
- At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice.
Video
Nutrition (estimated per serving)
Chelsea says
This recipe is so good! Definitely a favorite meal! I added extra firm tofu to the curry and served it with jasmine rice mixed with cauliflower rice.
Christiana says
This was >delicious<.
I increased the seasonings by at least half and that was it. The brown rice paired perfectly. This is a keeper. Thanks so much for sharing!
Brandon F says
This was so easy and delicious. I used twice as much garlic and a little more of some of the other ingredients. My girlfriend and I were amazed.
Viviane Van Giesen says
Very tasty vegan recipe. I had kale at home and used it instead of spinach. Delicious. I didn't have fresh tomatoes and used canned tomatoes. I will definitely repeat it! Thank you!
Kate says
Very yummy, I added some vegetable stock and it was perfect!
Carly says
We loved this recipe!! Me and my non-vegan fiancé would definitely eat this again. We added an entire thing of spinach and whole can of peas and for extra veggies and it was delicious!
Rose says
I love a good curry. And this is a delicious curry. I did add some additional vegetables. That versatility is one of things that I really like about making curry dishes. Thanks for a very good recipe!
Toni S says
Just made this tonight and it was SOOOO good! My whole family loved it. I followed the recipe but threw in some cauliflower that I needed to use up which was also super yummy. Even my non-vegan husband had 3 bowls! Everyone said to put it in the rotation and I definitely will!
JH says
Yum! This was so easy and delicious. I threw in some chopped white mushrooms. Thanks 😊
Deborah says
This dish was so yum with a nice thick creamy consistency & very moreish. I will definitely be making this again 🙂
Yoana says
It took 40min to get the potato cubes to be ready. How can I avoid this in the future?
Lovet says
You can pierce your potatoes and cook them in the microwave for about 5 minutes per side before adding them to the stew.
Kim Burke says
Very pleased with this tasty, fast, and easy recipe. I had all of the listed ingredients on hand and the tomatoes were freshly cut from my garden.
Sarah says
This was absolutely fantastic.
I do have a question if anyone can answer? in the nutritional value per service g it says 18mg of saturated fat - where does this come from? I checked my coconut milk and it's on 1.9mg per 250ml so u sure why saturated fat is so high! apologies if I'm being dense haha
Nicole says
It is from the coconut milk. You may be using a low fat version, which will work fine.
Debra says
This potato curry is fabulous ! I used regular coconut milk and added a little water with a half cup of pre-soaked red lentils for lots of thick gravy (half hour in boiling water while preparing the rest of the curry ingredients, then rinse and drain). I also added half tsp powdered ginger, tsp granulated garlic, a tsp cayenne pepper and some red chili flakes, 1/2 tsp ground mustard, bay leaf and some green chilis for some more hot and spicy.
Thanks for the recipe and the inspiration ! Bless you ! 🥰🌿♥️🙏🏼😇🌟🌈💫
Smh says
hi, can this be easily made a day ahead?
Nicole says
Yes, I've made this in advance and it turns out well. I've also frozen and reheated this one, and it still comes out very good.
Alexis says
This came out really good I didn’t have coconut milk unfortunately but I subbed it with almond milk. I adjusted to get the fattiness/thickness by adding butter and cornstarch plus a little sugar and it came pretty close to the coconut sweet/thickness/fattiness minus the iconic coconut flavor that you can’t really recreate lol. I also added chickpeas as well I figured more protein and bulked it up a bit more.
Novu says
this was so so delicious thank you so much! I'm newly vegan and I'm so glad I found this page! 🙂