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Easy Vegan Potato Curry in a white bowl next to spinach and rice.

Vegetarian | 12.16.20

Easy Vegan Potato Curry

This hearty and delicious Vegan Potato Curry is INCREDIBLY easy to make! Savory, spicy, and with a touch a sweet, the flavors of this crowd-pleasing potato curry are so yummy. Adjust the spicy level to your taste and have this potato curry recipe on the table in 30 minutes or less!

Jump to Recipe Print Recipe

There’s nothing like coming home after a busy day to a warm, comforting curry. Especially when it’s as easy as this one is to make! This Vegan Potato Curry recipe is not only loaded with the best flavors, but it’s also made with simple, healthy ingredients. I’m loving this easy meal for busy weeknights!

You’ll also love: The BEST Coconut Lentil & Chickpea Curry

Top shot of Easy Vegan Potato Curry in a white bowl.

Watch this vegan potato curry recipe video

Ingredients

I’m all about a good recipe that uses simple, easy-to-find (or already have on hand) ingredients. This potato curry is exactly that! Here’s what you’ll need:

Coconut Oil – Any type of oil works great for this recipe, but I’m loving the lightly sweet flavors of coconut oil in curries.

Garlic – Minced garlic or garlic powder are both great options.

Potatoes – Red potatoes, russet potatoes, or even sweet potatoes are delicious in this potato curry recipe!

Bell Pepper – I used a thinly sliced red bell pepper in this recipe. However, feel free to use any type of pepper!

Curry Paste – A good curry starts with a good curry paste. I love keeping curry paste on hand for quick and easy recipes like this one!

Chickpeas – Chickpeas add flavor, texture, and protein (as well as other nutrients) to this recipe.

Coconut Milk – Unsweetened coconut milk gives this potato curry the right amount of creamy, delicious coconut flavors. You’ll love it in this recipe!

Spinach – The spinach in this recipe is worked in at the end, making it soft and flavorful (as well as nutritious). Feel free to substitute with chopped kale, adjust the level to taste, or omit it if necessary!

Rice – I recommend serving this recipe with jasmine rice. However, feel free to serve with naan bread, other types of rice, or whatever your heart desires!

Ingredients for vegan potato curry recipe.

Make this your own

Have other ingredients you want to add to this curry? Feel free to make this your own! Carrots, zucchini, lentils, and peas are all great options.

I love sneaking veggies into curries and making my own twist on this recipe!

How to make potato curry

This recipe is actually SUPER simple to make. It takes 30 minutes or less, which is great for busy weeknights! Here’s how to make potato curry:

1. Cook the potatoes and bell pepper.

Potatoes and peppers cooking in a skillet.

2. Add in the curry paste.

Potatoes and peppers cooking with a curry paste.

3. Add in the coconut milk and water or broth.

Coconut milk pouring into a curry.

4. Mix in the chickpeas.

Potato curry being cooked in a skillet.

5. Remove from heat and add in the spinach.

Spinach added to vegan potato curry.

What to serve with potato curry

Potato curry is great on it’s own, but I love serving it alongside (or mixed in) jasmine rice! You can also serve it with bread or a side salad, or all of the above!

  • Jasmine Rice (as listed in this recipe)
  • Naan Bread
  • Salads
Angled close up of potatoes, peppers, kale, and chickpeas in a curry sauce.

Refrigerating/Freezing

Another great thing about potato curry is that it can be refrigerated or frozen for later. Make a big batch of this recipe and have it on hand, ready to go!

To refrigerate: place the curry in an airtight container and store in the refrigerator for up to 7 days.

To freeze: place the curry in an airtight container (without the lid) in the refrigerator for about an hour. Then add the lid and store in the freezer for up to 3 months!

To reheat this recipe: remove from the refrigerator or freezer, add a little bit of broth, and reheat in the microwave (mixing halfway through).

More curry recipes

  • Beef Curry Rice Burger Bowls
  • Pumpkin Curry Soup
  • Thai Coconut Curry Shrimp
Close up of Easy Vegan Potato Curry with a spoon in a bowl.

More vegan comfort food you’ll love

  • Easy Quinoa Chili
  • The BEST Easy Vegan Meatballs
  • Sweet Potato Soup
  • Vegan Loaded Mashed Potato Bowls

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Easy Vegan Potato Curry in a white bowl next to spinach and rice.
5 from 17 votes
Print Recipe

Easy Vegan Potato Curry

This hearty and delicious Vegan Potato Curry is INCREDIBLY easy to make. Adjust the spicy level to your taste and have this potato curry recipe on the table in 30 minutes or less!
Course: Lunch, Dinner, Appetizer, Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 498 kcal
Author: Christine McMichael

Ingredients

  • 1 Tbsp coconut oil
  • 1/2 tsp minced garlic
  • 6 small red potatoes, cubed (about 2" diameter)
  • 1 large bell pepper, sliced
  • 3/4 cup rice
  • 2 Tbsp curry paste
  • 1 15 oz. can chickpeas
  • 1 1/2 cups coconut milk
  • 1/2 cup water (or broth)
  • 2 cups spinach
  • 1/2 tsp crushed red pepper (optional)
  • salt/pepper (to taste)

Instructions

  • Cut the red potatoes into small cubes and slice the bell pepper.
  • Cook the potatoes, pepper, and garlic in the coconut oil over medium-high heat (until the potatoes begin to soften).
  • While the vegetables are cooking, cook the rice according to directions.
  • Add the curry paste to the vegetables and continue cooking.
  • Mix in the coconut milk, water (or broth), salt and pepper to taste, and chickpeas.
  • Remove from heat and mix in the spinach.
  • Lastly, serve the curry over the rice or mix it in.
  • Top with crushed red pepper (to taste) and enjoy!

Video

Nutrition

Calories: 498 kcal | Carbohydrates: 78 g | Protein: 16 g | Fat: 19 g | Saturated Fat: 13 g | Sodium: 56 mg | Potassium: 1265 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 3886 IU | Vitamin C: 75 mg | Calcium: 56 mg | Iron: 3 mg
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




24 Comments

  1. Mama Maggie's Kitchen says:

    December 19, 2020 at 8:03 pm

    5 stars
    Yum! I need this in my life. I have to rethink dinner tonight.

    Reply
  2. Audrey says:

    December 18, 2020 at 5:41 pm

    5 stars
    Such a fantastic and flavorful dish!

    Reply
  3. Kim Guzman says:

    December 18, 2020 at 5:11 pm

    5 stars
    This was incredible! I love the explosion of flavors.

    Reply
  4. Lizet Bowen says:

    December 18, 2020 at 3:47 pm

    5 stars
    This recipe is a keeper! it came together very quickly and it was just perfect for this cold weather.

    Reply
  5. Casarra says:

    October 24, 2017 at 10:10 pm

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

    Reply
    • Christine McMichael replied:

      October 30, 2017 at 9:19 am

      Hi, Casarra! That’s a great suggestion. I’ll definitely add this one to my list of upcoming YouTube videos!

      Reply
  6. Noel Lizotte says:

    October 11, 2017 at 3:33 pm

    5 stars
    Such a pretty meal! I’m so tempted by the colors in the dish. Will have to give this a try soon

    Reply
    • Christine McMichael replied:

      October 24, 2017 at 9:23 pm

      Thanks, Noel!

      Reply
  7. Olivia Mesquita says:

    October 10, 2017 at 8:18 pm

    I can taste this already! I’m sold on the coconut milk and curry alone. I can’t wait to give this a try. Thanks for sharing!

    Reply
    • Christine McMichael replied:

      October 11, 2017 at 9:56 am

      Haha, love it! Enjoy, Olivia!

      Reply
  8. Veena Azmanov says:

    October 10, 2017 at 9:14 am

    5 stars
    I love curries and this look so awesome. Love the basmati rice and addition of chickpeas. The color is so pretty

    Reply
    • Christine McMichael replied:

      October 11, 2017 at 9:50 am

      Me too, Veena! Enjoy! ๐Ÿ™‚

      Reply
  9. Lauren @ Delicious Little Bites says:

    October 10, 2017 at 6:29 am

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

    Reply
    • Christine McMichael replied:

      October 11, 2017 at 9:50 am

      Thanks, Lauren! It’s so good!

      Reply
  10. Catherine says:

    October 9, 2017 at 8:43 pm

    What a hearty, comforting dish for the Autumn months…This looks beautiful!

    Reply
    • Christine McMichael replied:

      October 9, 2017 at 10:18 pm

      Thanks, Catherine!

      Reply
  11. Sandhya Ramakrishnan says:

    October 9, 2017 at 8:32 pm

    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
    • Christine McMichael replied:

      October 9, 2017 at 10:18 pm

      Haha, love it! Glad I’m not the only one. Ah yes, definitely difficult but so excited for the end result!

      Reply
  12. Lorie says:

    October 9, 2017 at 8:10 pm

    This is everything! Comfort food is my jam right now and I canโ€™t wait to make this!

    Reply
    • Christine McMichael replied:

      October 9, 2017 at 10:17 pm

      Thanks, Lorie! ๐Ÿ™‚

      Reply
  13. Joanna @ Everyday Made Fresh says:

    October 9, 2017 at 7:30 pm

    Oh my goodness, this looks so colorful and tasty. I love the potatoes! Adding the rice, love the double starches!

    Reply
    • Christine McMichael replied:

      October 9, 2017 at 10:17 pm

      Thanks so much, Joanna! ๐Ÿ™‚

      Reply
  14. Pam says:

    October 9, 2017 at 5:02 pm

    I love curries like this. They’re so versatile and they always turn out pretty great!

    Reply
    • Christine McMichael replied:

      October 9, 2017 at 10:17 pm

      Thanks, Pam! ๐Ÿ™‚

      Reply

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