Easy Vegan Potato Curry

Easy Vegan Potato Curry Recipe

By Earth of Maria

👩‍🍳Cook Time: 25 mins


▢ 2 cloves garlic, minced

▢ 1/2 large onion, chopped

▢ 1 tbsp tomato paste

▢ 5 oz fresh tomatoes, chopped (around 5 medium tomatoes)

▢ 14 oz potatoes, chopped

▢ 1 can coconut milk, 14 oz

▢ 1 tbsp curry powder

▢ 1 tsp turmeric

▢ 1 tsp garam masala

▢ 1 cup spinach

▢ 1/2 cup green peas, fresh or thawed from frozen

▢ salt and pepper, to taste

▢ rice, to serve


1Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.

2Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.

3Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.

4At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice.

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