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
Watch this vegan potato curry recipe video
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!
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.
2. Add in the curry paste.
3. Add in the coconut milk and water or broth.
4. Mix in the chickpeas.
5. Remove from heat and add in the spinach.
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
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
More vegan comfort food you’ll love
Want more delicious, easy recipes delivered right to your inbox? Sign up for our newsletter and get our FREE 25 Simple, Wholesome Recipes ebook!
Easy Vegan Potato Curry
- 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)
- 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!
Leave a Reply