Vegan Recipes

Vegan Potato Curry

Vegan Potato Curry


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  • 4 medium-sized potatoes, peeled and diced
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 green chili, finely chopped (adjust to your spice preference)
  • 1 can (14 oz) diced tomatoes (or use 2-3 fresh tomatoes, chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon curry powder (adjust to taste)
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro leaves, for garnish


1. Prepare the Potatoes:

  • Peel and dice the potatoes into bite-sized cubes. Rinse them under cold water and set aside.

2. Sauté the Aromatics:

  • In a large pan or skillet, heat the vegetable oil over medium heat.
  • Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes.
  • Add the minced garlic, grated ginger, and green chili. Sauté for another 1-2 minutes until fragrant.

3. Add Spices:

  • Add the ground cumin, ground coriander, turmeric powder, curry powder, and chili powder to the pan. Stir well to coat the onions and spices evenly. Cook for 1-2 minutes until the spices are fragrant.

4. Add Potatoes and Tomatoes:

  • Add the diced potatoes to the pan and mix them with the spice mixture.
  • If using canned diced tomatoes, add them to the pan. If using fresh tomatoes, add them as well.

5. Simmer:

  • Reduce the heat to low, cover the pan, and let the potatoes cook for about 10-15 minutes or until they start to become tender. Stir occasionally to prevent sticking.

6. Add Coconut Milk:

  • Pour in the can of coconut milk and stir well. If you prefer a thicker curry, you can use less coconut milk or let it simmer longer.

7. Simmer Again:

  • Continue to cook the curry over low heat for another 10-15 minutes, or until the potatoes are fully cooked and the curry has thickened to your liking.

8. Season and Garnish:

  • Season the curry with salt and pepper to taste.
  • Garnish with fresh cilantro leaves.

9. Serve:

  • Serve your Vegan Potato Curry hot over rice or with Indian bread like naan or roti.

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