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.
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.
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!).
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!
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.
More Delicious Vegan Curry Recipes
- Vegan Massaman Curry
- Vegan Thai Green Curry
- Vegan Coconut Curry
- Vegan Sweet Potato Curry
- Vegan Chickpea Curry
- Vegan Cauliflower Curry
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Potato Curry
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
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
- 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!
- Nutritional information is for the curry only and does not include rice or naan bread.
Audrey says
Forgive the amateur question but what kind of potatoes work best?
Alison Andrews says
Hi Audrey, I think this will work with pretty much any kind of potato, but yukon gold or russet potatoes will work great here. 🙂
Hortense says
It’s very good, I like it very much! Thank you for this recipe.
Alison Andrews says
Fantastic, so glad you enjoyed it, thanks for the awesome review. 🙂
Lucy says
Delicious, easy and the whole family enjoyed it! And enough for leftovers tomorrow! Thanks ?
Alison Andrews says
Fantastic! Thanks a million Lucy! 🙂
Liz says
Made this for myself as I’m the only vegan in the house…my son and partner have devoured it and asked when I’m making it again. So it’s a winner in my house. Plus super easy to make I prepped it early and popped it in the oven to simmer worked a treat
Alison Andrews says
Fantastic Liz, so glad it’s a winner! Thanks for posting! 🙂
Elbee says
Hi, do you think I could replace the chickpeas with lentils?
Alison Andrews says
Sure! 🙂
Isabelle Archambault says
This was absolutely delicious! I’ve replaced half the potatoes with sweet potatoes and followed the rest of the recipe exactly and what a wonderful dish! Thank you!
Alison Andrews says
Wonderful! 🙂
Shirley Ryan Byrne says
I have just cooked this meal, my husband and I love this recipe. Thank you. The only change I made was, I did not have tomato puree so I pureed the tomatoes and only used half a can of coconut milk as that is all I had and it still tasted amazing. Great recipe.
Alison Andrews says
So happy to hear! Thanks for posting Shirley! 🙂
Paul Annable says
Oops, forgot to do the stars
Alison Andrews says
Thanks Paul, so good to hear it’s looking and tasting great. 🙂
Paul Annable says
I’ve been trying to cut down on meat and Friday night is vegan night, so I trawl the internet for recipes and came across yours… it’s bubbling away in the pan right now and looks and smells fantastic. Also a mostly cheap way to eat. Thanks! I’m giving you a 4 star based on the tastes I’ve had as it’s been cooking.
Paula says
Brilliant never made a curry before loved it and my husband was so amazed at it we eat it over three nights, is now a meal each week.
Alison Andrews says
Hi Paula! So glad you both enjoyed it. Thanks so much for the awesome review! 🙂
Esther says
Quick and delish!!!!
Ruth Crossan says
I really loved this recipe. The coconut milk was just right to balance out the spices. Even the hubby loved it. I will definitely be making it again.
Alison Andrews says
Fantastic! Thanks so much for posting Ruth! 🙂
Anna Andrews says
Hearty, delicious flavourful meal. Ideal for our wintry days.
Amie says
Hi, I was wondering how I would turn this into a slow cooker recipe? And if you had any tips for turning recipes into slow cooker ones?
Thanks, Amie
Alison Andrews says
Hi Amie, I don’t have a slow cooker and have never used one so unfortunately I have no idea! Sorry! Will have to get one of those soon. 🙂
Richard says
For slowcooker. Sauté ingrediënts in cooking pan without the liquid. Transfer to slow cooker and add 1/3 to 1/2 the liquid as recommended. 4 hours on “low. Check the potatoes, they have to be done. Just tasted it and it has rich flavors. Thx for the excellent recipe!!
Alison Andrews says
Thanks Richard! 🙂
Yerachmiel Schneider says
looks great—-but so hard to find authentic kosher ingredients