This easy vegan potato curry is perfect for a comforting weeknight dinner that’s ready in less than 30 minutes. Made with soft potatoes, flavourful tomatoes and a rich sauce, this is delicious served over a bed of rice. Gluten-free and oil-free.
I’ve just entered the second week of my holiday to Russia, and on the day that I’m writing this, the weather reached a staggering 6 degrees Celsius. The season this comes as a surprise is because it snowed just two days ago. Now everything is melting, a sign that spring has definitely arrived.
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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 childhood favourites. But today, I’m sharing a different comfort food classic that many of us are familiar with. Which is an easy vegan potato curry.
I love vegan potato curry as a flavourful weeknight dinner
Or just curry of any type. I love cooking quick simplified curry dishes that nonetheless don’t miss any flavour. 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 optimising the nutritional value of your favourite dishes!
A few reasons I love this recipe
This vegan potato curry is…
- Packed full of flavour. Curry flavours are some of my favourites!
- Easy to make and perfect for beginners in the kitchen. No complicated methods or ingredients involved.
- Comforting and cosy. 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.
Other vegan weeknight dinner recipes
- Sweet and sour chickpeas and green beans
- Vegan chili with butter beans
- Red lentil cauliflower Dahl
- Creamy tofu pasta
- Vegan borscht
Let me know in the comments – what’s your favourite way to prepare curry? If you give this vegan potato curry recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Easy Vegan Potato Curry (Gluten-free)
Ingredients
- 2 cloves garlic minced
- 1/2 large onion chopped
- 1 tbsp tomato paste
- 5 oz fresh tomatoes chopped (around 5 medium tomatoes)
- 14 oz potatoes chopped
- 1 can coconut milk 14 oz
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 cup spinach
- 1/2 cup green peas fresh or thawed from frozen
- salt and pepper to taste
- rice, to serve
Instructions
- 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.
Video
Notes
Nutrition
Maria, what a wonderful tasty curry – just what I was looking for having recently become vegan and being a long term curry freak! 🙂
Sauce is quite rich (but great), so I might try it with a lower fat coconut milk next time as a test. The sauce had a tendency to stick to the bottom of my saucepan, even on a low heat so need to keep it stirred regularly.
I exchanged the peas for green beans – was a perfect combination with the spinach – lots of green veg! Also added some finely chopped ginger in with the onion & garlic. I will also add some chilli next time to make it a little hotter (my taste).
Great to see you advising no oil – I have been doing this myself a lot recently as you just don’t need it. A splash of water is all that is needed – but again, keep an eye on it.
Can’t wait until the next potato curry night!! 🙂
PS. I am going to have to check out your other recipes now!
This was really good. I had to use about a tablespoon of coconut oil to sauté the vegetables as we’ve had to get rid of all of our nonstick cookware because of the potential hazards of the fumes’ toxicity to our bird. Since I had to use the oil anyway, I did add the spices earlier. Other than that, I made this as written and it was excellent. Thank you for the recipe.
This was my first recipe from earthofmaria and I can’t wait to try more. This recipe is so easy to make, and even better the next day for leftovers! Also, total win… my two year old was all about it!
Delicious!!!
Hi, Sounds like a great recipe! Do you think I can make it a day ahead?
Thank you!
Yep you surely can! Just store in an airtight container and reheat on the stove/in the microwave.
Hi do you think you could do this in a slow cooker? Xx
Hi! I don’t own a slow cooker myself so haven’t tried it, but I’m sure it would work out – do let me know if you give it a try 🙂
Made this tonight and it was amazing. My son wants to go vegan and were in the process of looking for meals to make and this was our first. He loved it. I did add chickpeas.
Is this unsweetened coconut milk or just regular? It doesn’t specify. I bought both but am not sure which one to use.
Hiya! I use coconut milk from a tin which is usually unsweetened and ensures that there isn’t too strong of a coconut flavour :).
Would really want to try this but my daughter is allergic to coconut milk. Is there an alternative I can use?
Heya! You could use any plant milk of your choice instead 🙂