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overhead view of vegan potato curry cooking in a large pot.
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Easy Potato Curry

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian-inspired
Servings: 5 servings
Calories: 350kcal
Author: Nora Taylor

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

US Customary - Metric

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

  1. 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.
  2. 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.) 
  3. 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.

Nutrition

Serving: 1of 5 servings | Calories: 350kcal | Carbohydrates: 46g | Protein: 8g | Fat: 17g | Saturated Fat: 15g | Monounsaturated Fat: 1g | Sodium: 604mg | Potassium: 1222mg | Fiber: 7g | Sugar: 6g | Vitamin A: 324IU | Vitamin C: 58mg | Calcium: 84mg | Iron: 6mg