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.
Delicious, warming, hearty, vegan comfort food!! I’m a runner and this is a perfect meal for delivering carbs. I look forward to making it again!
Awesome! Thanks so much Lisa!
We love this curry – it has become one of our staple meals! We sometimes add mushrooms and/or a few cubes of frozen spinach for variety. The potato in it doesn’t freeze well, I find, but there’s rarely any left to freeze anyway 😀
This was delicious, but I do have a few pointers about the recipe. You say to add garam masala powder at the start, with the onions. This isn’t what you would normally do with garam masala. If you’re using the whole spices, you would temper in the oil before adding the onions, to impart fragrance to the oil. If you were using powder, you would add it near the end, again for fragrance. Since you said garam masala *or any curry powder* I took that to mean that you were using garam masala as a curry powder. Except garam masala isn’t very good as a curry powder, so I switched it for a tandoori powder and it came out excellent. The potatoes took a solid hour to cook, twenty minutes on medium-low heat and then another forty minutes on medium. And these were small chunks: new potatoes chopped into eighths. So I think next time I will boil the potatoes in a separate pot concurrently whilst making the sauce. I also used half the coconut sugar, tasted it, and thought it was sweet enough. But overall, delicious.
Thanks for sharing Vince! Glad you enjoyed it! 🙂
I plan on trying out this recipe substituting kabocha squash in place of potatoes. (We rarely eat white potatoes.) Jerusalem artichokes and kohlrabi are additional possibilities… Will let you know how it turns out! Thank you for your channel, posts, and this site!
Great! Hope it goes well!
Love this recipe! So simple and delicious with a little kick, has become a staple. Just wanted to point out that steps one and two both say to add the spices at different times (either way still just as tasty) thank yiou!
Hi Amanda, so glad you enjoyed the recipe! Oh sorry that was confusing, we just mean to toss the potatoes and the chickpeas in the onions and spices (that have already been added at step 1). 🙂
I made this curry recipe for my birthday and omggggg it tastes amazingggg!!! I really don’t like curry but this curry is amazing and it’s the best curry I’ve ever tried !!! I’ve made this recipe so many times and it’s creamyyy and doesn’t even taste like it’s vegan!!!
Thanks so much Charli!
We had this for dinner yesterday and leftovers for lunch today. Great blend of flavors; my husband and son loved it (me too). Another awesome recipe from you Alison… it’s up there with the best! Thank you.
Fantastic! Thanks so much Barbara!
Tried it and LOVED it! Your recipes are simple and always come out great! Thank you for the inspiration and for sharing!
Thanks so much Tashana!
Another 5 star review from me! So well balanced and a beautiful colour. Demolished by my vegan household including hubby, daughter and the “ravenous teen”.
A few adjustments; I halved the amount of potatoes (500g) and cooked in their skins for added nutrition (I use organic produce). I also used only half a tin of coconut milk and made up the rest with chickpea water/aquafaba (I’d soaked and pressure cooked 100g dried chickpeas). It still had loads of creaminess and coconut taste. I grind my own garam masala so only needed two teaspoons of it.
More curries from around the world please Alison! We’d love to try Jamaican, Caribbean, African, Middle Eastern. I have made your gumbo and that was another 5 stars! Thank you.
Sounds awesome! So glad you enjoyed it Satin, and thanks for the suggestions, we are always up for doing more curries. 🙂
This is the second time making this recipe and I am so looking forward to leftovers this week. I feel like this recipe has a really good balance of spices which makes it easy to dial up or down certain flavors without losing the essence of the dish. I also love that it’s a one pot meal!!
Thanks Kyle!
First time making this. Added peppers, carrots, green beans, mushrooms and broccoli. Very tasty. Thank you!
Thanks for sharing Amanda!
Amazing! Used lentils instead of chickpeas (had to dig into our storage!). We were stuck for ingredients, and I stumbled on this recipe, and we happened to have everything except for chickpeas, and I’m so thankful that you shared this. I doubled the recipe, and all of us came together to have a feast. I made some bannock instead of naan due to the yeast shortage, and boom. Best meal for days! Thanks again for posting this here. It’s carnivore approved. ????
So happy to hear that! Thanks so much for sharing and the wonderful review!
This dish is super delicious. My husband is on a Lenten fast and is vegan until Easter Sunday. He loved it. I couldn’t use sugar so I threw some raisins to cut some of the acidity of tomatoes. Next time I’ll follow the recipe as it is on the site. Thank you it made a yummy meal and tomorrow I believe it’ll taste even better.
So happy you enjoyed it Ana! Thanks for sharing!