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This vegan potato curry is the best because it’s healthy, plant based, simple, made in one pot, and so easy to make! In addition, it’s quick, gluten free, spicy, made with coconut milk, and perfect for meal prep!
This easy potato curry is perfect to enjoy by itself, with a side of rice or naan bread. It is cozy, warming, hearty, and also uses mostly pantry staples.
I love curries as you can see from my butternut squash curry, vegan pumpkin curry, chickpea spinach curry, peanut curry or Thai red curry so this Indian inspired dish is another favorite. This recipe is perfect for a weeknight dinner and also makes amazing leftovers just like my red lentil dal or chana masala!
Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
How to make Vegan Potato Curry with Coconut Milk
We will be using Yukon gold potatoes so you don’t have to peel them if you prefer. They soak up all the flavors and also cook quick!
We will use tomato puree so that the sauce is very smooth and creamy. You can buy diced tomatoes but easily puree them in a blender for this dish.
Using full fat coconut milk makes this dish very creamy and delicious. If you use light coconut milk, it will not be as creamy so keep that in mind.
We will add some frozen peas because they are healthy and add a great flavor. But you can use fresh peas if you like.
I like using yellow onions for cooking but you can also use white or red. I find that yellow onions caramelize a lot better.
This recipe calls for 4 cloves of garlic but you can add less or more. When garlic cooks with the onions and all the spices, it gives amazing aroma.
Fresh ginger really makes this dish so I don’t recommend subbing for ground ginger. Also, it is important to mince the ginger really well so it blends with the flavors.
Since this dish is on the spicier side, I like adding maple syrup to bring out the flavors. You can also use coconut sugar or another sweetener of choice.
Jalapeno or Serrano pepper
If you like spicy curries, I recommend adding jalapeno or serrano pepper. If you don’t want it as spicy, you can remove the seeds or omit altogether.
Spices make this dish so we will be using a blend of curry powder, coriander, smoked paprika, turmeric and cumin. You can also add a little bit of garam masala if you have it.
How to Make it
- You will start by cooking the onions using avocado oil or coconut oil in a large pan, dutch oven or pot over medium heat until caramelized.
- Next, you will add the garlic, ginger, jalapeno, salt and spices and saute for another minute until fragrant.
- And then you will add the diced potatoes and peas, cook for a little longer. Now, add the tomato puree and maple syrup, after a minute, add the coconut milk and water, bring it to a boil and then cover, lower the heat to simmer for 25 to 30 minutes until potatoes are fork-tender, stirring occasionally.
Tips & Variations
- If the sauce is too thick, add 1/4 cup of water at a time. You don’t want it to be soupy, it should be a thick stew.
- If you want to make it spicier, you can add cayenne pepper.
- You can add other veggies such as carrots, green beans, or sweet potato.
- Maple syrup gives a little sweetness but if you want it sweeter, you can add a little more.
- Always adjust to taste and add more salt if needed!
What is Vegan Potato Curry served with?
- Serve it with basmati rice or brown rice. You can also try it with my cilantro lime quinoa recipe!
- Eat it with delicious naan bread.
- You can also add unsweetened yogurt on top.
- Garnish with cilantro or parsley and lemon wedges.
How to store vegan potato curry
You can store the leftovers in the refrigerator in an airtight container for up to 5 – 6 days. They taste even better the next day! If the leftovers are too thick, you can add a splash of water before reheating it.
This vegan potato curry recipe comes together so fast and it is very easy and uses pantry staples. It is also:
- Dairy free & Gluten free
- Hearty, warming & filling
- Flavorful & budget-friendly
- Quick & perfect for meal prep
- Also so delicious!
More Plant based stew and soup dishes to try
- BUTTERNUT SQUASH CURRY
- EASY CHILI RECIPE
- POTATO LEEK SOUP
- SPLIT PEA SOUP
- RED LENTIL SOUP RECIPE
- THAI RED CURRY RECIPE
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan potato curry is the best because it’s healthy, plant based, simple, made in one pot, and so easy to make! It’s quick, gluten free, spicy and perfect for meal prep!
- 1 tbsp avocado oil (sub for coconut oil or olive oil)
- 1 onion (diced)
- 1 jalapeno or serrano (diced, seeds removed if preferred)
- 4 cloves garlic (minced)
- 1 1/2 tbsp curry powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp coriander
- 1/4 tsp turmeric
- 1 tbsp fresh ginger (minced)
- 1/2 tsp salt
- 5 yukon gold potatoes (chopped, peeled if preferred)
- 1 1/2 cup frozen green peas (sub for fresh peas)
- 1 1/2 cup tomato puree (blend crushed or diced tomatoes if needed)
- 1 tbsp maple syrup
- 1 can full fat coconut milk
- 1/2 cup to 3/4 cup water (adjust for consistency)
- In a large pot or dutch oven over medium heat, add the oil and cook the onions until caramelized.
- Add the garlic, jalapeno, ginger, salt, curry powder, turmeric, coriander, smoked paprika, cumin, saute for another minute until fragrant.
- Add the potatoes and peas, cook for another minute. Add the tomato puree and maple syrup, cook for 2 more minutes. Now, add the coconut milk and water, bring it to a boil, cover, lower the heat to simmer and cook for 25 to 30 minutes until potatoes are fork tender, stirring occasionally.
- Garnish with cilantro or parsley and lemon wedges. Serve with rice or naan bread.
If the sauce is too thick, add 1/4 cup of water at a time but not make it soupy, it should be thick.
Make it spicier by adding cayenne pepper.
Add other veggies such as carrots, green beans, or sweet potato.
If you want it sweeter, you can add a little more maple syrup.
Always adjust to taste and add more salt if needed!
- Serving Size: 4
- Calories: 525
- Sugar: 14.5g
- Sodium: 405mg
- Fat: 22.9g
- Trans Fat: 0g
- Carbohydrates: 74.8g
- Fiber: 12.3g
- Protein: 12.6g
- Cholesterol: 0mg
Keywords: vegan potato curry, vegan potato recipes, easy potato curry, healthy potato curry