• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Entrees

    Vegan Potato Curry

    Published: Jul 10, 2018 Updated: Aug 25, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Potato Curry

    This vegan potato curry is rich and fragrant and loaded with flavor. It’s delicious on its own or served with rice or vegan naan.

    Vegan potato curry topped with chopped cilantro in a white bowl.

    If you love a good curry, then you’re going to love this vegan potato curry!

    It’s so easy to make and totally delicious. Make up a huge pot of it because leftovers are even better the next day (if that’s possible) and it stores really well too.

    It makes a perfect easy weeknight dinner but it’s also delicious enough to serve on fancier occasions. Pair it with some vegan naan and you’ll really impress.

    And if you love this then you’ll also love our divine vegan sweet potato curry so check that out too.

    Vegan potato curry topped with chopped cilantro.

    How To Make Vegan Potato Curry

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    This vegan curry is a wonderful fragrant mix of spices with potatoes, onions, garlic, ginger, chickpeas, chopped tomatoes, coconut milk and vegetable stock.

    Simmer it up in a big pot until the potatoes are tender and then serve it topped with some chopped cilantro.

    It’s wonderful served as is, or with basmati rice or vegan naan (or both!).

    Potatoes, chickpeas and spices for a vegan potato curry in a cast iron pot with a wooden spoon.
    Vegan potato curry in a cast iron pot with a wooden spoon.

    Chef’s Tips

    This curry should be rich. If you wanted to make this vegan potato curry even richer, you could use coconut cream rather than coconut milk, but I found coconut milk to be rich enough. Definitely use a full fat version of coconut milk though. You could substitute a light version but I wouldn’t recommend it. This is a curry that really works best when it’s deliciously rich.

    Be generous with the oil. I used more oil than I usually do. When making soups or curries, especially those that use coconut milk, I usually tend to put in 1 tablespoon of oil when sautéeing the onions and garlic and spices, but in this case I used 3 tablespoons. This comes back to creating a richer flavor and is inspired by dishes like aloo gobi, a potato and cauliflower curry that tend to use a bit more oil. This isn’t a low fat or low oil recipe, though the result is definitely not too rich, it’s perfect.

    However, if you want to make this a little lower in fat, then along with using a light coconut milk you could reduce the oil or replace it with water when sautéeing the onions. Again, I wouldn’t recommend it, as it wouldn’t be as delicious, but you definitely could do it if you wanted a lower fat option.

    Garam masala and the spice factor. I used garam masala powder for this recipe, but you can substitute regular curry powder if that’s what you have on hand. You can definitely make this recipe spicier than I did, I used 4 teaspoons of garam masala, which creates a very mild but delicious flavor. If you like your curries more on the spicy side then you can use more or bump up the cayenne pepper!

    Vegan potato curry in a white bowl.

    Storing and Freezing

    Leftovers keep very well in the fridge for 4-5 days. If anything the flavors get even better the next day! It is also freezer friendly. 

    Vegan potato curry and vegan naan, on a white plate.

    More Delicious Vegan Curry Recipes

    1. Vegan Massaman Curry
    2. Vegan Thai Green Curry
    3. Vegan Coconut Curry
    4. Vegan Sweet Potato Curry
    5. Vegan Chickpea Curry
    6. Vegan Cauliflower Curry
    Vegan potato curry with vegan naan on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan potato curry in a white bowl.

    Vegan Potato Curry

    This vegan potato curry is rich and fragrant and loaded with flavor. It's delicious on its own or served with rice or vegan naan.
    4.97 from 60 votes
    Print Pin Rate
    Course: Dinner, Entree, Gluten-Free, Savory
    Cuisine: Indian-Inspired, Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 445kcal
    Author: Alison Andrews

    Ingredients

    • 3 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 Tbsp Crushed Garlic
    • 1 Tbsp Minced Ginger
    • 4 tsp Garam Masala or Curry Powder
    • 1 tsp Paprika
    • ½ tsp Cayenne Pepper
    • 1 tsp Cumin
    • ½ tsp Coriander Powder
    • 1 tsp Turmeric
    • 6 Medium Potatoes (2.2 pounds/1 kg) peeled and chopped
    • 15 ounce Can Chickpeas (1 can) drained
    • 14 ounces Canned Chopped Tomatoes (400g)
    • 1 cup Vegetable Stock (240ml)
    • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
    • 2 Tbsp Coconut Sugar or Light Brown Sugar
    • Sea Salt and Black Pepper To Taste

    For Serving:

    • ½ cup Cilantro Chopped
    • Basmati Rice
    • Vegan Naan
    Prevent your screen from going dark

    Instructions

    • Add the olive oil to a pot with the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cayenne pepper, cumin, coriander powder and turmeric and sauté until the onions are slightly softened.
    • Add the chopped potatoes and chickpeas and toss in the spices until well mixed.
    • Add the chopped tomatoes, vegetable stock and coconut milk and stir in.
    • Bring to the boil and then reduce heat, cover the pot and simmer until the potatoes are cooked. Test if they’re ready by bringing out a piece of potato and sticking a fork into it to test if it’s fork tender.
    • Add coconut sugar, sea salt and black pepper (to taste).
    • Serve with chopped cilantro on top and with basmati rice and/or naan bread.

    Video

    Notes

    1. Leftovers keep very well in the fridge for 4-5 days so don’t worry if this is a bigger amount than you need for one meal, it’s even more delicious the next day!
    2. Nutritional information is for the curry only and does not include rice or naan bread.

    Nutrition

    Serving: 1Serve | Calories: 445kcal | Carbohydrates: 58.3g | Protein: 8.9g | Fat: 20.2g | Saturated Fat: 10.5g | Sodium: 334mg | Fiber: 8.3g | Sugar: 13.6g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Chocolate Peanut Butter Smoothie
    Vegan Lemon Pound Cake »
    5.0K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lisa says

      February 13, 2022 at 1:45 am

      Delicious, warming, hearty, vegan comfort food!! I’m a runner and this is a perfect meal for delivering carbs. I look forward to making it again!5 stars

      Reply
      • Alison Andrews says

        February 17, 2022 at 12:50 pm

        Awesome! Thanks so much Lisa!

        Reply
    2. Claudia says

      April 11, 2021 at 5:35 pm

      We love this curry – it has become one of our staple meals! We sometimes add mushrooms and/or a few cubes of frozen spinach for variety. The potato in it doesn’t freeze well, I find, but there’s rarely any left to freeze anyway 😀5 stars

      Reply
    3. Vince says

      April 10, 2021 at 9:09 pm

      This was delicious, but I do have a few pointers about the recipe. You say to add garam masala powder at the start, with the onions. This isn’t what you would normally do with garam masala. If you’re using the whole spices, you would temper in the oil before adding the onions, to impart fragrance to the oil. If you were using powder, you would add it near the end, again for fragrance. Since you said garam masala *or any curry powder* I took that to mean that you were using garam masala as a curry powder. Except garam masala isn’t very good as a curry powder, so I switched it for a tandoori powder and it came out excellent. The potatoes took a solid hour to cook, twenty minutes on medium-low heat and then another forty minutes on medium. And these were small chunks: new potatoes chopped into eighths. So I think next time I will boil the potatoes in a separate pot concurrently whilst making the sauce. I also used half the coconut sugar, tasted it, and thought it was sweet enough. But overall, delicious.5 stars

      Reply
      • Alison Andrews says

        April 12, 2021 at 11:47 am

        Thanks for sharing Vince! Glad you enjoyed it! 🙂

        Reply
    4. ImaniGayle says

      December 07, 2020 at 8:20 am

      I plan on trying out this recipe substituting kabocha squash in place of potatoes. (We rarely eat white potatoes.) Jerusalem artichokes and kohlrabi are additional possibilities… Will let you know how it turns out! Thank you for your channel, posts, and this site!

      Reply
      • Alison Andrews says

        December 07, 2020 at 11:47 am

        Great! Hope it goes well!

        Reply
    5. Amanda says

      November 03, 2020 at 12:17 am

      Love this recipe! So simple and delicious with a little kick, has become a staple. Just wanted to point out that steps one and two both say to add the spices at different times (either way still just as tasty) thank yiou!5 stars

      Reply
      • Alison Andrews says

        November 03, 2020 at 11:08 am

        Hi Amanda, so glad you enjoyed the recipe! Oh sorry that was confusing, we just mean to toss the potatoes and the chickpeas in the onions and spices (that have already been added at step 1). 🙂

        Reply
    6. Charli says

      September 12, 2020 at 7:28 am

      I made this curry recipe for my birthday and omggggg it tastes amazingggg!!! I really don’t like curry but this curry is amazing and it’s the best curry I’ve ever tried !!! I’ve made this recipe so many times and it’s creamyyy and doesn’t even taste like it’s vegan!!!5 stars

      Reply
      • Alison Andrews says

        September 14, 2020 at 10:09 am

        Thanks so much Charli!

        Reply
    7. Barbara Carroll says

      June 25, 2020 at 10:56 pm

      We had this for dinner yesterday and leftovers for lunch today. Great blend of flavors; my husband and son loved it (me too). Another awesome recipe from you Alison… it’s up there with the best! Thank you.5 stars

      Reply
      • Alison Andrews says

        June 26, 2020 at 10:27 am

        Fantastic! Thanks so much Barbara!

        Reply
      • Tashana says

        August 21, 2020 at 10:00 pm

        Tried it and LOVED it! Your recipes are simple and always come out great! Thank you for the inspiration and for sharing!5 stars

        Reply
        • Alison Andrews says

          August 25, 2020 at 1:08 pm

          Thanks so much Tashana!

          Reply
    8. Satin says

      June 04, 2020 at 5:15 pm

      Another 5 star review from me! So well balanced and a beautiful colour. Demolished by my vegan household including hubby, daughter and the “ravenous teen”.

      A few adjustments; I halved the amount of potatoes (500g) and cooked in their skins for added nutrition (I use organic produce). I also used only half a tin of coconut milk and made up the rest with chickpea water/aquafaba (I’d soaked and pressure cooked 100g dried chickpeas). It still had loads of creaminess and coconut taste. I grind my own garam masala so only needed two teaspoons of it.

      More curries from around the world please Alison! We’d love to try Jamaican, Caribbean, African, Middle Eastern. I have made your gumbo and that was another 5 stars! Thank you.5 stars

      Reply
      • Alison Andrews says

        June 05, 2020 at 8:59 am

        Sounds awesome! So glad you enjoyed it Satin, and thanks for the suggestions, we are always up for doing more curries. 🙂

        Reply
    9. Kyle says

      June 03, 2020 at 1:51 am

      This is the second time making this recipe and I am so looking forward to leftovers this week. I feel like this recipe has a really good balance of spices which makes it easy to dial up or down certain flavors without losing the essence of the dish. I also love that it’s a one pot meal!!5 stars

      Reply
      • Alison Andrews says

        June 03, 2020 at 10:24 am

        Thanks Kyle!

        Reply
    10. Amanda Cave says

      May 23, 2020 at 9:45 pm

      First time making this. Added peppers, carrots, green beans, mushrooms and broccoli. Very tasty. Thank you!5 stars

      Reply
      • Alison Andrews says

        May 25, 2020 at 9:05 am

        Thanks for sharing Amanda!

        Reply
    11. Lutey says

      May 12, 2020 at 10:16 pm

      Amazing! Used lentils instead of chickpeas (had to dig into our storage!). We were stuck for ingredients, and I stumbled on this recipe, and we happened to have everything except for chickpeas, and I’m so thankful that you shared this. I doubled the recipe, and all of us came together to have a feast. I made some bannock instead of naan due to the yeast shortage, and boom. Best meal for days! Thanks again for posting this here. It’s carnivore approved. ????5 stars

      Reply
      • Alison Andrews says

        May 13, 2020 at 10:11 am

        So happy to hear that! Thanks so much for sharing and the wonderful review!

        Reply
      • Ana says

        April 10, 2022 at 1:58 am

        This dish is super delicious. My husband is on a Lenten fast and is vegan until Easter Sunday. He loved it. I couldn’t use sugar so I threw some raisins to cut some of the acidity of tomatoes. Next time I’ll follow the recipe as it is on the site. Thank you it made a yummy meal and tomorrow I believe it’ll taste even better.5 stars

        Reply
        • Alison Andrews says

          April 11, 2022 at 9:50 am

          So happy you enjoyed it Ana! Thanks for sharing!

          Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!