All Recipes Vegan Potato Curry Made Easy and Delicious

Looking for a comforting, flavorful, and entirely plant-based dish? This All Recipes Vegan Potato Curry is a must-try!

Bursting with aromatic spices and creamy textures, this curry brings together simple ingredients to create an indulgent yet wholesome meal. Whether you’re a seasoned vegan or simply exploring more plant-based options, this recipe is incredibly easy to follow and perfect for weeknight dinners or meal prep.

Potatoes are the star ingredient here, soaking up the rich tomato and coconut milk base, enhanced by a blend of Indian spices that awaken your senses with every bite. Plus, it’s naturally gluten-free and packed with nutrients.

Get ready to enjoy a bowl of heartwarming goodness that’s as delicious as it is nourishing.

Why You’ll Love This Recipe

This vegan potato curry offers a perfect balance of comfort and nutrition. The creamy coconut milk blends beautifully with the earthy potatoes and the vibrant spices, creating a mouthwatering dish that’s both satisfying and wholesome.

It’s incredibly versatile — you can easily adjust the spice level to suit your taste or add your favorite veggies for extra texture.

Another reason to love this recipe is its simplicity. With minimal prep and common pantry ingredients, you can whip up a batch in under 40 minutes.

Plus, it stores well, making it an excellent option for leftovers or freezing. It’s a fantastic way to enjoy a taste of Indian cuisine while keeping things vegan and healthy.

Ingredients

• 4 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, chopped
• 1 can (14 oz) coconut milk
• 2 tbsp vegetable oil or coconut oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish
• 2 cups water or vegetable broth

Equipment

• Large saucepan or deep skillet
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Grater or microplane (for ginger)
• Can opener

Instructions

1. Prepare the ingredients: Peel and dice the potatoes into bite-sized cubes. Chop the onions and tomatoes finely. Mince the garlic and grate the ginger.
2. Heat the oil: In a large saucepan, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds. When they start to pop, add the chopped onions.
3. Sauté the onions: Cook the onions for about 5 minutes until translucent and slightly golden, stirring occasionally to prevent burning.
4. Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
5. Add tomatoes and spices: Toss in the chopped tomatoes, curry powder, turmeric, garam masala, coriander powder, and red chili powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
6. Add potatoes and liquid: Add the diced potatoes to the pan. Pour in the coconut milk and water or vegetable broth. Stir well to combine all ingredients.
7. Simmer the curry: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender and the curry has thickened, stirring occasionally.
8. Season and finish: Taste and add salt as needed. If you prefer a thinner curry, add a bit more water or broth and simmer for a few more minutes.
9. Garnish and serve: Sprinkle freshly chopped cilantro over the curry before serving.

Tips & Variations

For a richer flavor, toast whole spices like cardamom pods and cloves along with cumin and mustard seeds.

If you want to add more veggies, bell peppers, peas, or cauliflower florets work beautifully. Simply add them along with the potatoes.

For an extra protein boost, toss in some cooked chickpeas or tofu cubes.

If you prefer a thicker curry, reduce the amount of water or simmer uncovered for the last 5 minutes to evaporate excess liquid. Adjust the spice level by adding more or less chili powder depending on your heat tolerance.

For a tangy twist, squeeze some fresh lemon juice before serving. You can also swap coconut milk for almond or cashew milk if you want a lighter version, though the creaminess might be slightly reduced.

Nutrition Facts

Serving Suggestions

This vegan potato curry pairs wonderfully with fragrant basmati rice or warm naan bread. For a low-carb option, serve it alongside steamed cauliflower rice or quinoa.

You can also enjoy it as a hearty filling for wraps or as a side dish to other Indian-inspired meals.

To complete your meal, consider adding a fresh cucumber raita (vegan version made with coconut yogurt) or a simple salad with lemon vinaigrette for a refreshing contrast. For more plant-based ideas, check out our Blackstone Lo Mein Recipes and Zucchini Peppers Onions Tomatoes Recipe.

Conclusion

This All Recipes Vegan Potato Curry is the perfect example of how simple ingredients can come together to create a deeply satisfying and flavorful meal. Its creamy texture, aromatic spices, and wholesome ingredients make it a fantastic addition to your recipe collection.

Whether you’re cooking for family, friends, or yourself, this curry is sure to impress with its comforting warmth and versatility. With easy-to-follow steps and flexible options for customization, it’s a recipe you’ll turn to time and again.

Don’t forget to explore other delicious recipes like our Breakfast Wellington Recipe or the hearty Bread And Gravy Recipe to expand your cooking repertoire. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “All Recipes Vegan Potato Curry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and comforting vegan potato curry made with aromatic spices and tender potatoes. Perfect as a hearty meal served with rice or flatbread.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 medium potatoes, peeled and diced”, “1 large onion, finely chopped”, “2 cloves garlic, minced”, “1 inch ginger, grated”, “1 can (14 oz) diced tomatoes”, “1 can (14 oz) coconut milk”, “2 tbsp vegetable oil”, “1 tsp cumin seeds”, “1 tbsp curry powder”, “1 tsp turmeric powder”, “1 tsp garam masala”, “Salt to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan and add cumin seeds until they sizzle.”}, {“@type”: “HowToStep”, “text”: “Add chopped onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic and ginger, cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add curry powder, turmeric, and garam masala; cook for 30 seconds.”}, {“@type”: “HowToStep”, “text”: “Add diced tomatoes and cook until soft.”}, {“@type”: “HowToStep”, “text”: “Add potatoes and salt, stir well to coat with spices.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Cover and cook for 20 minutes until potatoes are tender.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “5 g”, “fatContent”: “15 g”, “carbohydrateContent”: “40 g”}}