Vegan Potato Curry (Spicy And Fragrant)

Vegan Potato Curry (Spicy And Fragrant) Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 45 minutes


3 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

1 Tbsp Crushed Garlic

1 Tbsp Minced Ginger

4 tsp Garam Masala or Curry Powder

1 tsp Paprika

1/2 tsp Cayenne Pepper

1 tsp Cumin

1/2 tsp Coriander Powder

1 tsp Turmeric

6 Medium Potatoes (2.2 pounds/1 kg) peeled and chopped

15 ounce Can Chickpeas (1 can) drained

14 ounces Canned Chopped Tomatoes (400g)

1 cup Vegetable Stock (240ml)

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

2 Tbsp Coconut Sugar or Light Brown Sugar

Sea Salt and Black Pepper To Taste

For Serving:

1/2 cup Cilantro Chopped

Basmati Rice

Vegan Naan


1Add the olive oil to a pot with the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cayenne pepper, cumin, coriander powder and turmeric and sauté until the onions are slightly softened.

2Add the chopped potatoes and chickpeas and toss in the spices until well mixed.

3Add the chopped tomatoes, vegetable stock and coconut milk and stir in.

4Bring to the boil and then reduce heat, cover the pot and simmer until the potatoes are cooked. Test if they're ready by bringing out a piece of potato and sticking a fork into it to test if it's fork tender.

5Add coconut sugar, sea salt and black pepper (to taste).

6Serve with chopped cilantro on top and with basmati rice and/or naan bread.

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