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Simple Vegan Potato Curry

Shadi Hasanzadeh
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 simply on the side of warm naan. 
5 from 7 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 520 kcal


  • 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. 
Keyword easy potato curry, potato curry, potato pea curry, vegan potato curry