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.
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
Do you think yams instead of potatoes is a good idea?
Hi Candy! I think that could work fine! Let us know how it goes. 🙂
Made this recipe and loved it! My favorite curry recipe yet. I did make a change tho, which I really liked. I used half sweet potatoes and half regular potatoes. I really liked the hint of sweet the sweet potatoes added=) Great recipe tho! Thank you!
Awesome! So glad to hear you loved it. Thanks so much for sharing and the great review. 🙂
Wow this was good!
Awesome! So happy to hear that! 🙂
A great recipe…… my partner and I are eating more vegetarian meals every week and this is a wonderful addition to my rota.
So wonderful to hear that! Thanks a million for sharing! 🙂
This recipe is delicious and super easy to make, even with minimal kitchen ability. Every time I make it though, it seems to come out rather thin. Do you have any suggestions for making it thicker?
Hi Jesse, so glad you like the recipe! The sauce is supposed to be very ‘saucy’ but if you want to thicken it up a little you could add in some cornstarch. Just mix 1 Tbsp cornstarch with a small amount of cold water and whisk together into a smooth paste, then add that into your potato curry right at the end and stir it vigorously into the sauce. Let it cook for a few minutes more to thicken. You can also switch coconut milk for coconut cream as that is also a thicker consistency. All the best! 🙂
I’ve made this delicious recipe a few times and passed on the recipe to several others – everyone seems to love it. I’d recommend pushing a potato masher into the pan a couple of times then giving it a good stir. Thickens up a treat. I can also say that the recipe doubles up nicely for freezing and seems to taste even better when reheated.
That’s a great suggestion for thickening it, thanks Paul! And so happy you like the recipe, thanks so much for the awesome review. 🙂