This vegan potato curry is healthy, easy to make, and full of flavor! It’s a one pot recipe that’s ready in just 30 minutes. Serve it over rice and enjoy for dinner, or make it for meal prep throughout the week!
Is it just me or does curry feel like a hug in a bowl? I just love how comforting, warming, and satisfying it is. In my home, you can never go wrong with a big, hearty bowl of vegan curry. It’s a go-to dinner when I’m in the mood for comfort food but still desire a nutritious meal.
You may have already tried my vegan thai red curry, easy chickpea curry, or sweet potato, kale, and chickpea curry. Love those? Well this recipe is just as delicious! It’s packed with vegetables – like gold potatoes, carrots, and green peas – as well as coconut milk and various spices.
This vegan potato curry recipe is:
- Vegan, vegetarian, gluten-free, and refined sugar-free
- A warming and satisfying comfort food
- Easy to make and ready in just 30 minutes
- Rich, creamy, and flavorful
- Nutritious / Consisting of whole plant foods
- Best served over white or brown rice
What ingredients are in this vegan potato curry recipe?
- Potatoes: Potato curry is not complete without potatoes, of course! In particular, gold potatoes should be used for this recipe. If you don’t have any on hand, you can use russet or sweet potatoes instead.
- Carrots: Carrots are packed with antioxidants, beta-carotene, vitamin K, and potassium.
- Green peas: Green peas contain vitamin A, K, C, thiamin, and folate.
- Coconut milk: Although full-fat canned coconut milk is preferred, you may also use light canned coconut milk. Keep in mind the fact that full-fat coconut milk provides a thicker, creamier consistency.
- Diced tomatoes: Use regular canned diced tomatoes or fire-roasted canned diced tomatoes.
- Vegetable broth: Instead of water, vegetable broth is used as it provides extra nutrients and a deeper overall flavor.
- Onion and garlic: Onions and garlic are used to enhance flavor.
- Seasoning: Spice up this dish with curry powder, cumin, ginger, and salt. You can add additional seasonings to your preferred liking, too.
How to make easy potato curry
For the full recipe, scroll down to view the recipe card below.
To start, warm the oil and diced onions in a large pot. Then, add the minced garlic and chopped yukon gold potatoes. Once cooked for a few minutes, add the vegetables and spices. After, stir in the coconut milk, diced tomatoes, vegetable broth, and coconut sugar.
Bring the ingredients to a rapid boil, then lower the heat and simmer (partially covered) for 20 minutes. Once potatoes are tender, remove from heat and serve curry over rice.
What vegetables go well in curry?
Carrots and green peas are used in this vegetarian curry recipe. However, you can use different vegetables if you don’t have these two ingredients at home.
Vegetables that taste great in curry include cauliflower, bell peppers, zucchini, and green beans. Additionally, you can stir in spinach or chopped kale during the last few minutes of cooking. This is a clever way to sneak more leafy greens into your diet!
I highly recommend full-fat canned coconut milk, but you can also use light canned coconut milk. What’s the difference between full-fat coconut milk and light coconut milk? As the name suggests, the full-fat variety contains all of the fat naturally found in coconut milk. As a result, it has a creamier, more flavorful, and thicker consistency.
On the other hand, light coconut milk is watered down in order to contain less fat. As you could expect, this leads to a thinner consistency and less flavor. If available, always use full-fat coconut milk for the best results!
The recipe is delicious as is, but feel free to adjust the seasoning to your own taste. If you love spice and want to crank up the heat, half a teaspoon of cayenne pepper goes a long way. For a warmer flavor, a teaspoon of garam masala pairs well with this recipe.
This curry is best served over white rice or brown rice. For a lower carb meal, use cauliflower rice instead. Additionally, you can enjoy the curry with naan bread or on its own in a bowl. I love adding fresh cilantro and crushed red pepper on top.
Got leftovers? Good news! This vegan potato curry is perfect for meal prep. Store any leftovers in an airtight container in the refrigerator. They will keep fresh for up to 3 days. To reheat leftovers, transfer curry to a bowl and microwave for 2-3 minutes. Alternatively, cook it on the stove until hot.
More vegan recipes with potatoes:
- Vegan Moroccan Stew
- Vegan Sweet Potato Black Bean Chili
- Vegan Chili Cheese Fries
- Sweet Potato Black Bean Quesadillas
- Crispy Baked French Fries
- Sweet Potato Black Bean Taquitos
- Vegan Sweet Potato Mac and Cheese
This vegan potato curry is comforting, satisfying, and full of flavor! It’s a healthy one pot dinner recipe made with coconut milk, gold potatoes, and vegetables. Serve it with white or brown rice.
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1.5 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 4 yukon gold potatoes, chopped
- 1 cup carrots, chopped
- 1 cup green peas, fresh or frozen
- 1 14oz can full-fat coconut milk
- 1 14oz can diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon coconut sugar
- White or brown rice, for serving
- Cilantro, for garnish
- Crushed red pepper, for garnish
- If serving with rice, cook rice according to the package instructions.
- Add oil and onion to a large pot on medium-low heat. Sauté for 3 minutes or until onions become translucent. Add minced garlic and potatoes. Cook, stirring occasionally, for 3-5 minutes. Add carrots, peas, curry powder, ginger, cumin, and salt. Stir to combine.
- Add coconut milk, diced tomatoes, vegetable broth, and coconut sugar to the pot. Mix together, then bring the ingredients to a rapid boil. After, partially cover the pot and simmer for 20 minutes or until potatoes are tender. Stir occasionally. Serve curry over white or brown rice.
- Nutrition information below reflects the curry recipe without rice.
- Serving Size: 1 serving
- Calories: 400
- Sugar: 13g
- Fat: 18g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 7g
Keywords: vegan potato curry, vegan potato recipes
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