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Vegan Potato Curry Recipe

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★★★★★

4.5 from 135 reviews

A flavorful and hearty vegan potato curry made with coconut milk, chickpeas, and aromatic spices. This comforting dish features tender potatoes and carrots simmered in a rich, spiced sauce, perfect for a wholesome plant-based meal served with rice, quinoa, or gluten-free tortillas.

Ingredients

Scale

Vegetables and Aromatics

  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 stalks escallion or green onions, chopped
  • 1 medium tomato, chopped
  • 4 medium potatoes, peeled and chopped
  • 1 medium carrot, diced
  • 1/2 cup frozen green peas

Spices and Seasonings

  • 2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (or 1 whole Scotch pepper)
  • 1/4 teaspoon ground allspice/pimento (optional)

Other Ingredients

  • 1 tablespoon coconut oil
  • 1 1/2 cups cooked chickpeas (or 1–15 ounce can, drained and rinsed)
  • 1–15 ounce can coconut milk
  • 1 cup water

Instructions

  1. Sauté aromatics: Heat the coconut oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 4 minutes. Stir in the minced garlic, chopped green onions, and grated ginger, cooking for another 1 minute to release their aromas.
  2. Add spices and tomatoes: Stir in the ground turmeric, cumin, coriander, and dried thyme. Cook the mixture, stirring constantly, until fragrant, about 1-2 minutes. Add the chopped tomato and mix well.
  3. Add vegetables and liquids: Add the chopped potatoes, diced carrot, chickpeas, coconut milk, and water to the saucepan. Stir to combine all ingredients thoroughly.
  4. Simmer the curry: Cover the saucepan and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently, uncovered or partially covered, for 30 minutes or until the curry thickens and the potatoes are tender. Optionally, mash some of the potatoes to make the curry thicker and creamier.
  5. Finish with peas and seasoning: Stir in the frozen green peas, salt, cayenne pepper, and ground allspice if using. Cook for an additional 5 minutes. Remove from heat.
  6. Serve: Serve the vegan potato curry hot alongside a fresh salad, brown rice, quinoa, or gluten-free tortillas for a complete meal.

Notes

  • You can adjust the spice level by varying the amount of cayenne pepper or substituting it with milder chili powder.
  • For extra creaminess, use full-fat coconut milk.
  • This curry stores well in the refrigerator for up to 4 days and tastes even better the next day.
  • Feel free to add other vegetables like bell peppers or spinach for additional nutrients and flavor.
  • Make it gluten-free by serving with gluten-free grains or tortillas.

Keywords: vegan potato curry, plant-based curry, chickpea curry, coconut milk curry, Indian-inspired vegan recipe, easy vegan dinner

Find it online: https://cookwithruby.com/vegan-potato-curry-recipe/