In the mood for an Indian-inspired potato recipe? Try this creamy and rich vegan potato curry. Serve it as-is, over white rice, or with warm naan.
An easy vegan potato curry recipe
Curries are super comforting, regardless of whether they’re served with rice or naan. This potato curry recipe is vegan, gluten free and perfect for a quick lunch or dinner. Starchy potatoes cooked in a delicious coconut curry sauce until tender are packed with so much flavor in every bite.
If you love a good curry but find it intimidating to make them at home, this vegan potato curry recipe is for you. This potato curry is:
- Simple and easy
- Vegan and gluten free
- A bit spicy
- Rich and creamy
- And, you can make it ahead of time as part of your meal planning for the week.
What goes into vegan potato curry?
To make this hearty curry, you need some vegetables and a combination of warm spices such as garam masala for flavor and aroma.
- Onion and garlic: Every delicious curry starts with chopped onion and garlic sauteed in some kind of fat.
- Potatoes: I used russet potatoes for this recipe, but you can also use Yukon gold or white potatoes as well.
- Spices: A combination of garam masala and turmeric gives this simple potato curry so much flavor.
- Tomatoes: You can use canned or fresh tomatoes for this recipe.
- Coconut milk: For a creamy curry, use some full-fat coconut milk.
- Peas and carrots: Add some peas and carrots for color and extra flavor.
Saute onion and garlic
Heat vegetable oil in a pot over medium heat. Saute onion until translucent then add garlic. Saute for a minute.
Add potatoes, carrots and tomatoes
Add potatoes and carrots to the garlic and sauteed onion. Then mix in turmeric, garam masala and salt. Cook for about a minute and then add the tomatoes.
Add coconut milk and water
After cooking the tomatoes for a minute, add in the coconut milk and water. Bring to a simmer and cover. Cook the curry for about 20 minutes until the potatoes and carrots are tender and fully cooked.
Once the potatoes and carrots are cooked, add the frozen peas and cook for one to two minutes. Top with chopped cilantro and serve with white or brown rice.
This easy potato curry is so versatile. You can use other vegetables you have on hand, such as:
- Spinach (add at the very end before serving).
Leftovers and freezing instructions
Store the leftover potato curry in an airtight container and refrigerate for up to three days. You can also freeze this curry for up to two months. To reheat, place the frozen curry in a saucepan and add ½ cup water. Turn the heat to medium and cover. Cook for about 20 minutes until the curry is heated through.
Simple Vegan Potato Curry
- 2 tbsp vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- 2 russet potatoes washed, peeled and cut into chunks
- 1 large carrot cut into chunks
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp salt
- 1 can diced tomatoes 15 oz
- 1/2 can coconut milk
- 1 cup water
- 1/2 cup frozen peas
- Heat the vegetable oil in a pot over medium heat. Saute onion until translucent. Add garlic and saute for about a minute.
- Add in the potatoes and carrots. Stir and cook for about a minute or two. Add salt, turmeric and garam masala. Cook for a minute. To the potatoes and carrots, add canned tomatoes and stir well.
- Pour in the coconut milk and water into the pot. Bring to a simmer and cover. Cook for about 20 minutes until the potatoes and carrots are cooked through.
- Take the lid off and add the frozen green peas. Stir and cook for two minutes.
- Store the leftover potato curry in an airtight container and refrigerate for up to 3 days. You can also freeze this curry for up to 2 months.
- You can add other vegetables such as spinach, cauliflower and zucchini to this curry.
- Serve this simple potato curry with white rice or naan.