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.
We improvised with ingredients due to what was available. We used Potato, Kidney (Cannelli beans) and Spinach. Everything else was followed to the T. Thank you!
Awesome! Thanks for sharing Estee!
This looks great! I plan on trying it next week. I have a few quick questions:
– I have everything except for Tumeric. Do you think I can use something else as a sub? Or just leave it out?
– Approx. how long does it usually take to cook the potatoes?
– I only have cane sugar. Do you think that would work as a sub?
Thanks!
Hi Kate, you can leave out the turmeric though it will affect the color, but that’s fine. Any sugar is fine to use, and potatoes take about 25 minutes to cook but you can tell they’re cooked by sticking a fork in them to check.
One of the best curry recipes! I left out the sugar and I replaced half the potatoes with cauliflower. I will do it again for sure.
Wonderful! Thanks so much for the great review!
First attempt at curry. IT WAS PERFECT! Thank you. Off to try the naan recipe.
Wonderful! Thank you so much!
I left out the chickpeas as I don’t like them and added chopped spinach instead. It was absolutely delicious and my children loved it. Thanks for the great recipe????
So glad you enjoyed it Michele! Thanks for sharing!
Made this for dinner last night! Best vegan curry we’ve had ! Absolutely gorgeous flavour.
So happy to hear that Tanya! Thanks for the awesome review. 🙂
I only have light coconut milk at the moment. Will using this affect the recipe in a negative way?
Hi Linda, it will just be less rich (but still delicious!). 🙂
Made this for a family get together (all omni) and it was a hit!
Awesome! Thanks Brooke! 🙂
Hi Alison! Thank you for that amazing recipe! Just made it for the first time, and I love it!! It’s crazy delicious! Can’t wait trying more of your recipes 🙂
So glad you enjoyed it! Thanks for the awesome review Stefanie! 🙂
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.