Vegan Potato Curry

This Vegan Potato Curry is healthy, packed with flavor, and easy to make with simple pantry staples. This Vegan Curry is easy to make one-pot recipe which makes it a perfect comforting weeknight dinner that comes together in under 30 minutes! Serve It with basmati rice, flatbread, or pulao for a quick, delicious meal.

Nothing can beat a warm, comforting bowl of curry after a busy day at work. Especially when the curry is so easy to make with very minimal ingredients!

This vegan potato curry recipe is not only loaded with amazing flavor but it’s also made with easily available pantry staples and nutritious veggies.

It’s one of the best vegan curry recipes for your busy weekends!

Why you’ll love Vegan Potato Curry

• It’s a vegan, vegetarian, naturally gluten-free, nut-free, and refined sugar-free curry. 
• It cooks all in one pot and everything comes together in under 30 minutes. Only chopping the veggies is the only prep you need. 
•  It’s healthy and packed with nutrients. 
• Best meatless curry option packed with protein and veggies 
• Its budget-friendly

Ingredients for Vegan Potato Curry

• Potatoes: For this recipe particularly, gold potatoes are the best. But if you don’t have any on hand, you can use red potatoes, russet, or even sweet potatoes can be the best options. 
• Tomatoes: You can use fresh diced tomatoes or canned (regular or fire-roasted) tomatoes. Tomato plays a significant role in curries, the tomato juices add flavor, and diced tomatoes help to thicken the curry. 
• Carrots: packed with vitamins and antioxidants. 
• Coconut oil or olive oil: any type of oil will work for this recipe, but I recommend using coconut oil because it gives a bit of sweet flavor to the curries. 
• Garlic: minced garlic or garlic powder 
• Green peas: fresh or frozen green peas
• Coconut milk: Unsweetened coconut milk gives the curry the perfect amount of creamy and delicious flavor. Full-fat canned coconut milk is what I prefer in this recipe, it provides a thicker and creamier consistency to the curry. 
• Onion: caramelized onion enhances the flavor of the vegan potato curry 
• Curry paste: The secret to the best curry is the curry paste, you can use store-bought or make your own at home. 
• Seasoning: Some basic seasoning- curry powder, cumin powder, turmeric powder, black pepper, and salt. You can add extra seasoning to your liking.

How to Make Vegan Potato Curry

• Heat a pot over low to medium flame, add oil, and chopped onion. Saute it until the onion turns translucent and soft. Add the red curry paste and cook for about 2 minutes. 
• Add minced garlic, and the spics- curry powder, coriander powder, cumin powder, garam masala, and turmeric. Also, add salt and black pepper. Stir and cook the spices for about 30 to 40 seconds.
• Add diced potatoes. Cook and stir occasionally for about 2 to 3 minutes.
• Add chopped carrot, and peas and stir it. Add water (recommended) and coconut milk. Mix together and bring the ingredients to a rapid boil. Then, partially cover the pot and simmer it for 10 to 15 minutes or until potatoes are a bit tender. Stir the curry occasionally. 
• Enjoy the vegan potato curry with brown or white rice or naan.

How to Make Vegan Potato Curry in Instant Pot

• Press the saute button on the instant pot. Once it is hot, add olive oil, and chopped onions, stir and cook for 3 minutes until the onions become soft or translucent. 
• Add diced tomatoes (canned tomatoes), stir, and make sure there’s nothing stuck at the bottom of the pot. 
• Now, add all the spices, turmeric, cumin, curry powder, garam masala, salt, and black pepper. Stir it to combine and cook the spices for about 1 minute.
• Add the diced potatoes and stir to combine them with the spices.
• Add water and coconut milk. Stir it close the lid and press the manual button or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position. After 2 minutes, let the pressure release naturally for 5 minutes, and then do a quick pressure release.
• Then open the instant pot lid and press the saute button. With the help of a masher, mash some of the potatoes, this helps to thicken the curry and enhance the flavor. 
• Garnish with chopped cilantro or parsley, and let the curry simmer for 4 to 5 minutes in saute mode, with the lid opened. 
• Turn off the instant pot transfer the curry into a bowl and enjoy the vegan potato curry with rice or naan.

Storage Tips

• You can store vegan potato curry in an airtight container in the fridge for about 4 to 5 days. 
• Freezing this curry is not recommended.
• Want to reheat? To reheat the leftover potato curry, transfer the curry to a bowl and simply microwave for 1 to 2 minutes. Or just cook it on a stovetop until boiling hot.

More Easy Vegan Recipes:

• White Basmati Rice
• Vegan Meatballs 
• Vegan Lentil Curry 
• Chickpea Butternut Squash curry 
• Sticky sesame cauliflower 
• Teriyaki Tofu

Vegan Potato Curry

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Serves: 4 Prep Time: 5 Cooking Time: 30 30

Nutrition facts: 400 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

Ingredients

• 2 pound Yukon gold Potatoes
• 14 oz can or fresh tomatoes
• 1 cup chopped Carrots
• 3 tbsp Coconut oil or olive oil
• 1 tbsp minced garlic
• 1/2 cup Green peas
• 14 oz can of Coconut milk
• 1/2 cup Onion
• 1 tbsp Curry paste
• 1 tbsp curry powder
• 2 tbsp Garam masala
• 2 tbsp cumin powder
• 1 tbsp turmeric powder
• 1/4 tbsp black pepper
• 1/2 tbsp salt ( or as per the taste)
• 2 tbsp Chopped fresh cilantro 

Instructions

Vegan Potato Curry in Stovetop: 

1. Heat a pot over low to medium flame, add oil and chopped onion. Saute it until the onion turns translucent and soft. Add the red curry paste and cook for about 2 minutes. 
2. Add minced garlic, and the spics- curry powder, coriander powder, cumin powder, garam masala, and turmeric. Also, add salt and black pepper. Stir and cook the spices for about 30 to 40 secs.
3. Add diced potatoes. Cook and stir occasionally for about 2 to 3minutes.
4. Add chopped carrot, peas and stir it. Add water (recommended) and coconut milk. Mix together and bring the ingredients to a rapid boil. Then, partially cover the pot and simmer it for 10 to 15 minutes or until potatoes are a bit tender. Stir the curry occasionally. 
5. Enjoy the vegan potato curry with brown or white rice or naan.

Instant Pot Vegan Potato Curry: 

1. Press the saute button on the instant pot. Once it displays hot, add olive oil, chopped onions, stir and cook for 3 minutes until the onions become soft or translucent. 
2. Add diced tomatoes (canned tomatoes), stir, and make sure there’s nothing stuck at the bottom of the pot. 
3. Now, add all the spices, turmeric, cumin, curry powder, garam masala, salt, and black pepper. Stir it to combine and cook the spices for about 1 minute.
4. Add the diced potatoes and stir to combine them with the spices.
5. Add water and coconut milk. Stir it and close the lid and press the manual button or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position. After 2 minutes, let the pressure release naturally for 5 minutes and then do a quick pressure release.
6. Then open the instant pot lid and press the saute button. With the help of a masher, mash some of the potatoes, this helps to thicken the curry and enhance the flavor. 
7. Garnish with chopped cilantro or parsley, and let the curry simmer for 4 to 5 minutes in saute mode, with the lid being opened. 
8. Turn off the instant pot and transfer the curry into a bowl and enjoy the vegan potato curry with rice or naan.

More Curry Recipes: 

• Vegan Thai Red Curry 
• Chickpea Tikka Masala
• Red Kidney Bean Curry 
• Vegan Cauliflower Curry