Go Back
+ servings
Easy vegan potato curry gluten-free

Easy Vegan Potato Curry (Gluten-free)

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. 
Course Main Course
Cuisine Vegan
Keyword 30 minutes or less, comfort food, curry, easy, Gluten free, Oil free, Potatoes, Vegetables
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 *
Calories 290kcal
Author Maria Gureeva


  • 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


  • 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. 



* If serving with rice. 


Calories: 290kcal | Carbohydrates: 23g | Protein: 6g | Fat: 21g | Saturated Fat: 18g | Sodium: 64mg | Potassium: 896mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 29.2mg | Calcium: 77mg | Iron: 7.7mg