Jar Of Lemons

Easy Spicy Vegan Potato Curry

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Y’all, this Easy Spicy Vegan Potato Curry is the BEST for dinner right now! It’s so easy to make, hearty, cozy, warm, spicy, delicious, and so perfect for a quick fall dinner!

Easy Spicy Vegan Potato Curry in a grey bowl with a fork

First things first….let’s talk about how challenging it is to run a food blog and cook when you’re DIY-ing your kitchen renovation. Now, I’m not complaining here. Just throwing it out there that maybe I should have thought this project through a little bit beforehand? Maybe. But is there ever really a good time to renovate your kitchen?

TBH, our meals have mostly consisted of eating out lately. We’ve also had a lot of friends and family staying with us lately (clearly, I have no shame letting people see our disastrous house while it’s being worked on), so meals have had to stay pretty simple and easy lately.

Hands holding PeppersSide shot of Easy Spicy Vegan Potato Curry in a grey bowl with a fork

This Easy Spicy Vegan Potato Curry has been so perfect for an easy, healthy dinner that feeds the entire family!

I think that this recipe could also be called “Whatever Is In The Fridge Vegan Potato Curry”. Because that’s basically what happened here! Chickpeas? Peppers on the verge of going bad? Spinach on its last leg (always)? Throw it in the curry!

Easy Spicy Vegan Potato Curry Close Up

A few tips to make life easier when it comes to this Easy Spicy Vegan Potato Curry:

Love easy curry recipes? Be sure to also check out the Pumpkin Curry Soup and Thai Coconut Curry Shrimp recipes!

Easy Spicy Vegan Potato Curry served in two bowls with a hand holding a fork

Here’s how to make this Easy Spicy Vegan Potato Curry recipe:

Easy Spicy Vegan Potato Curry: vegetarian and gluten free!
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5 from 3 votes

Easy Spicy Vegan Potato Curry

Vegan, Vegetarian, Gluten-Free
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Dinner, Appetizer, Main Course
Cuisine: Indian
Servings: 4
Calories: 262kcal

Ingredients

  • 1 Tbsp coconut oil
  • 2 small red potatoes, cubed (2-3" diameter)
  • 1 cup pepper slices
  • 1/2 tsp garlic
  • 1/2 cup rice
  • 2 Tbsp curry paste
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 1 cup shredded spinach
  • 1 cup chickpeas

Instructions

  • Cut the red potatoes into small cubes.
  • Cook the potatoes, pepper slices, and garlic in the coconut oil over medium-high heat.
  • While the vegetables are cooking, microwave or cook the rice.
  • Add the curry paste to the vegetables and continue cooking.
  • Add the coconut milk, water, spinach, and chickpeas.
  • Lastly, add the rice and continue to cook until everything is hot.
  • Serve and enjoy!

Nutrition

Calories: 262kcal
Tried this recipe?Mention @jar.of.lemons or tag #JarOfLemons!

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ABOUT CHRISTINE

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I'm Christine! Welcome to Jar Of Lemons. I'm so glad you're here! I hope you enjoy the healthy, easy recipes and fun workouts on this little space.

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Comments

  1. Casarra says

    Is it possible that you can put a YouTube tutorial please ? I am an observer and would love to try this ! Thank you.

    Reply

  5. Lauren @ Delicious Little Bites says

    5 stars
    I love curries! This sounds delicious with the addition of potatoes and chickpeas! Pinning!

    Reply

  7. Sandhya Ramakrishnan says

    I am like you sometimes when I make a recipe with whatever is in the fridge that is on the verge of going bad. We do end up making something really delicious and we save the ingredients as well. Love the combination of ingredients in this curry. I am with you. Kitchen renovations are hard…especially on a food blogger.

    Reply