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+ servings
Easy vegan potato curry gluten-free

Get the Recipe: 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. 
5 from 2 votes


  • 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