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!
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.
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!
A few tips to make life easier when it comes to this Easy Spicy Vegan Potato Curry:
- This microwavable basmati rice is seriously amazing. Love it for curry recipes!
- Pretty obsessed with this coconut milk.
- These canned chickpeas are always great to have on hand!
- Last but not least (definitely not least), my fave curry paste for delicious recipes like this one!
Love easy curry recipes? Be sure to also check out the Pumpkin Curry Soup and Thai Coconut Curry Shrimp recipes!
Here’s how to make this Easy Spicy Vegan Potato Curry recipe:
Easy Spicy Vegan Potato Curry
Vegan, Vegetarian, Gluten-Free
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
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Cut the red potatoes into small cubes.
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Cook the potatoes, pepper slices, and garlic in the coconut oil over medium-high heat.
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While the vegetables are cooking, microwave or cook the rice.
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Add the curry paste to the vegetables and continue cooking.
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Add the coconut milk, water, spinach, and chickpeas.
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Lastly, add the rice and continue to cook until everything is hot.
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Serve and enjoy!
Disclaimer: Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links. These are products that I know, trust, and love!
Such a pretty meal! I’m so tempted by the colors in the dish. Will have to give this a try soon
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!
Haha, love it! Enjoy, Olivia!
I love curries and this look so awesome. Love the basmati rice and addition of chickpeas. The color is so pretty
Me too, Veena! Enjoy! 🙂
I love curries! This sounds delicious with the addition of potatoes and chickpeas! Pinning!
Thanks, Lauren! It’s so good!
What a hearty, comforting dish for the Autumn months…This looks beautiful!
Thanks, Catherine!
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.
Haha, love it! Glad I’m not the only one. Ah yes, definitely difficult but so excited for the end result!
This is everything! Comfort food is my jam right now and I can’t wait to make this!
Thanks, Lorie! 🙂
Oh my goodness, this looks so colorful and tasty. I love the potatoes! Adding the rice, love the double starches!
Thanks so much, Joanna! 🙂
I love curries like this. They’re so versatile and they always turn out pretty great!
Thanks, Pam! 🙂