Description
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.
Ingredients
Scale
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1.5 tbsp curry powder
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp 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 tbsp coconut sugar
- White or brown rice, for serving
- Cilantro, for garnish
- Crushed red pepper, for garnish
Instructions
- 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.
Notes
- Nutrition information below reflects the curry recipe without rice.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 13g
- Fat: 18g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 7g
