This one-pot Potato Curry is an easy weeknight dinner made with Indian spices, chunks of tender potatoes, and a rich tomato cream sauce. It’s comforting, packed with flavor, and oh-so hearty!
If you’re looking for more easy vegan curry recipes, you’ll also have to check out this One Pan Tofu Curry, this Easy Chickpea Curry, and this Lentil Curry!
Curry has been my easy go-to dinner ever since I went vegan. I mean, it really doesn’t get better than tossing whatever veggies I have into a pot with coconut milk (or cashew cream), tomatoes, and some Indian spices and ending up with a flavor-packed comfort food I can pile on top of rice.
My Easy Potato Curry is just as cozy as my Easy Vegan Curry, but makes pillowy soft potatoes the star. Some of the most budget-friendly ingredients, like potatoes, canned tomatoes, and frozen peas, are simmered in an Indian-spiced sauce to give you a cozy meal in less than an hour. Even my kids couldn’t get enough!
Why you’ll love vegan potato curry
- Pure comfort food – Those starchy, naturally creamy potatoes practically melt into the Indian-spiced “gravy,” making the curry incredibly comforting. Make this with any type of potato you like!
- Easy one-pot meal – Everything, from the fresh aromatics to the spiced tomato sauce to the potatoes, simmers in one pan.
- Budget-friendly – All you need are some humble staples, like potatoes, frozen peas, simple spices, tomatoes, and canned coconut milk.
How to make potato curry
Find the complete recipe with measurements in the recipe card below.
Start by sautéing the onions in a large skillet until translucent. Next, add the garlic and ginger and sauté until fragrant.
Stir the spices and salt into the onion mixture.
Next, add the potatoes, diced tomatoes, coconut milk, and vegetable broth to the pan. Stir to combine.
Heat the mixture to a boil, then lower the heat to a simmer. Simmer until the potatoes are fork tender.
Finish by stirring in the frozen peas. Once warmed through, spoon the warm potato curry into bowls with cooked basmati rice.
Serve with a scoop of vegan raita (yogurt sauce), mango chutney, and chopped cilantro/parsley on top and vegan naan on the side. Enjoy!
Frequently asked questions
There really isn’t a wrong choice. I used gold potatoes, but any potato works! Go with russet potatoes, Yukon Gold potatoes, red potatoes, baby potatoes, or even sweet potatoes. You can skip peeling your potatoes if you want!
Put your own spin on the curry with any of these add-ins:
-More fresh or frozen vegetables would be good here (bell peppers, carrots, broccoli, etc.). Add them to the curry sauce when you add the potatoes.
-Swap the frozen peas for a handful of baby spinach leaves.
-Stir in a can of drained and rinsed chickpeas or white beans for some extra protein.
-For heat, sauté a diced jalapeño with the onions.
-Stir in freshly squeezed lemon or lime juice at the end to bring the flavors to life.
I’d recommend mashing a few of the cooked potatoes against the side of the pot. This will release their natural starches, thickening the curry without needing any flour or cornstarch.
I haven’t tried it, but it should work. Start by sautéing the aromatics on the stovetop as normal, then dump them and the rest of the ingredients (except the peas) into the slow cooker. Cook on Low for 7 to 8 hours or on High for 5 to 6 hours, stirring in the frozen peas during the last 30 minutes.
The leftovers should stay fresh for 4 to 5 days in the fridge or up to 3 months in the freezer. I like to store leftover curry in separate containers for easy, reheatable meals.
Coconut milk alternatives
Coconut milk works great in this curry, but if you want to try something different, I have options for you! I love using Cashew Cream in place of the coconut milk. It’s so rich and creamy and you only need about 1 cup plus extra water in case the curry gets too thick.
For a lighter recipe, try using either unsweetened almond milk or plain vegan yogurt for creaminess. They both work quite well!
Easy Potato Curry
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion diced small
- 5 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- tiny pinch cayenne pepper optional for heat
- 1 teaspoon salt plus more to taste
- 2 pounds potatoes peeled and chopped (about 6 gold potatoes)*
- 14 ounce can diced tomatoes
- 13.5 ounce can full-fat coconut milk see Notes for options
- 1/2 cup vegetable broth
- 1 cup frozen green peas
For Serving, optional
- Basmati Rice
- Vegan Naan
- Vegan Raita
- mango chutney
- chopped fresh cilantro or parsley
Instructions
- Warm the vegetable oil in a large sauté pan over medium-high heat. Once warm, add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute, until fragrant.
- Add the spices and salt and stir them into the onion mixture. Cook for about a minute, stirring constantly. Add a little more oil or water if it's too dry.
- Now add the potatoes, diced tomatoes, coconut milk and vegetable broth to the pan and stir well. Use a spatula to scrape any stuck bits off the bottom of the pan.
- Bring to a boil, then lower heat so the curry is simmering but not boiling hard. Let it simmer for about 15 minutes, until the potatoes are fork tender.
- Stir in the frozen green peas and cook for another 2-3 minutes.
- Serve warm with cooked rice, naan, raita, mango chutney and fresh chopped cilantro or parsley, if desired.
Notes
- You can use any kind of potatoes you have on hand. I used gold potatoes, but red or russet work just fine. You could even substitute sweet potatoes if you’d like! I usually like to peel the potatoes, but you can leave the peel on if you prefer.
- I often substitute 1 cup of Cashew Cream for the coconut milk. It makes the curry luxuriously rich and creamy. For a lighter option, use unsweetened almond milk or plain vegan yogurt (cashew or almond milk base is best.)
- Nutritional facts were calculated using full-fat coconut milk and does not include any cooked rice or other toppings. The saturated fat and calories will go down a ton if you substitute coconut milk for one of the other options.
