Rich and fragrant vegan potato curry that is delicious served as is, or over rice or with vegan naan. Super simple recipe with mouthwatering results.
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 (if that’s possible).
How to make Vegan Potato Curry
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!).
Pro Tips for the Best Vegan Potato Curry
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 (we have a recipe for this in our ebook!) 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.
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 tsp 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!
You will love this vegan potato curry! It is:
- Rich
- Fragrant
- Flavorful
- Easy
- Mildly spicy
Leftovers keep very well in the fridge for 3-4 days. If anything the flavors get even better the next day! It is also freezer friendly.
More Delicious Vegan Curry Recipes!
- Vegan Massaman Curry
- Vegan Green Curry
- Vegan Coconut Curry
- Vegan Sweet Potato Curry
- Vegan Chickpea Curry
- Vegan Lentil Curry
So tell us what you think of this vegan potato curry in the comments! Please rate the recipe too. Thank you!
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Vegan Potato Curry
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6
Print Recipe
Pin RecipeDescription
Rich and fragrant vegan potato curry that is absolutely delicious served as is or over rice or with some vegan naan. Super simple recipe with mouthwatering results.
Ingredients
- 3 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 Tbsp Crushed Garlic
- 1 Tbsp Minced Ginger
- 4 tsp Garam Masala (or Curry Powder)
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1 tsp Cumin
- 1/2 tsp Coriander Powder
- 1 tsp Turmeric
- 6 Medium Potatoes (Peeled and Chopped, about 1kg/2.2lb)
- 1 15oz (425g) Can Chickpeas (Drained)
- 1 14oz (400g) Can Chopped Tomatoes
- 1 cup (240ml) Vegetable Stock
- 1 14oz (400ml) Can Coconut Milk (Full Fat)
- 2 Tbsp Coconut Sugar (or Brown Sugar)
- Sea Salt and Black Pepper (To Taste)
- 1/2 cup Cilantro (Chopped, For Serving)
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 vegan naan bread.
Notes
*Leftovers are delicious reheated the next day, so don’t worry if this is a bigger amount than you need for one meal, it’s even more delicious the next day!
*Nutritional information is for the curry only and does not include rice or naan bread.
- Category: Entree, Dinner, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 6)
- Calories: 445
- Sugar: 13.6g
- Sodium: 334mg
- Fat: 20.2g
- Saturated Fat: 10.5g
- Carbohydrates: 58.3g
- Fiber: 8.3g
- Protein: 8.9g
Keywords: vegan potato curry
Ive made this several times, after I first tried it I couldn’t stop craving it! I throw everything into the crock pot and set to high for about 4-5 hours and that’s it! I’ve also added uncooked lentils and it comes out perfect each time. Great recipe, super easy and Delicious this is now on my rotation of go-to meals 🙂
★★★★★
Awesome! Thanks for the great review Angela! 🙂
Couldn’t stop eating this dish.. me and the wife loved it!
★★★★★
So glad you enjoyed it! Thanks for the awesome review. 🙂
yip absolutly awesome thanks
★★★★★
This was delicious! This was my first time ever making a homemade curry. Made this for my mom and I and the both of us approve. Would definitely make again.
★★★★★
So glad you enjoyed it! Thanks for the wonderful review Kayla! 🙂
I made this without the Cayenne, and the family loved it. I don’t usually like chickpeas, but this was good! Thank you for sharing, this was a total hit.
★★★★★
Awesome! So happy you enjoyed it! Thanks for the wonderful review. 🙂
Excited to make this! What temperature should I start with? (ie. Medium High?)
Medium to high is usually good.
Very rich! Everyone loved it! Did not have chickpeas so used green peas but just as good!
★★★★★
Awesome! Thanks for the sharing and the awesome review! 🙂
What kind of potatoes did you use? Russets, Yukon gold or red I can all see working here?
Hi Hayley, you can really use any kind here, but russets or yukon gold will definitely work great.
Absolutely delicious. I eat it by itself, but like others, i can see this as a base to add so many things (e.g., green peas, spinach) in the futre. Thank you!
★★★★★
So glad you like it Chantay! Thanks for the wonderful review. 🙂
I’ve made about three batches of this but low-fat and with small “B-size” potatoes and I love it! Great for meal prepping for a week or more!
★★★★★
Awesome Betsy! So glad to hear that, thanks for the wonderful review. 🙂
OMG this is now my favourite ever vegetable curry sauce. Its a great base for adding anything to or just as a side dish. Loving it. 😊
★★★★★
So happy to hear Bev! Thanks for the amazing review! 🙂
Can coriander be subbed for anything else? Have everything but that!
Hi Amanda, you can just leave it out. 🙂
Thank you so much for the recipe. So easy to make! It was creamy, little spicy and very tasty, just how I like it. Made this last night and enjoyed every bit of it! Having left overs for todays lunch 🙂
★★★★★
Awesome! So happy you liked it! Thanks so much for the wonderful rating. 🙂
Delicious thank u! Can I freeze it?
★★★★★
Thanks Sophie! And yes you can freeze it! 🙂
Hi Alison – I’m an Alison too – have to say this is really delicious – love your recipes anyway but this is my favourite so far. Thank you 🙂
★★★★★
Hi Alison! So happy to hear that! Thanks so much for the wonderful review! xo
Great recipe! I did the entire thing in my instant pot. Sauteed onions,garlic,ginger and spices on the saute mode, threw everything else in except the coconut milk and put it on manual for three minutes! Added the coconut milk and sugar after it was done ( also threw in some carrots at the start and some green peas for more color at the end). It was delicious and so easy!
★★★★★
So glad to hear it worked out well in the instant pot! Thanks so much for sharing and the awesome review. xo