Prep: 5 This Potato Curry recipe has been my go-to for years whenever I’m craving a cozy bowl of curry! Made with just a few simple ingredients (many that you may already have on hand) in 30 minutes or less, this vegan curry is my hands-down favorite for busy weeknights. Every bite is full of cozy, comforting goodness!
Savory, spicy, and with a touch a sweet, the flavors of this family-favorite vegan potato curry are so yummy! I love that it’s made quickly and easily with healthy ingredients, and the spicy level can be adjusted to taste. If you’ve been looking for the BEST curry recipe that’s incredibly effortless, you’ll love this one!
You’ll also love: The BEST Coconut Lentil & Chickpea Curry
WATCH: How to make Vegan Potato Curry
[adthrive-in-post-video-player video-id=”WpkvK3c6″ upload-date=”2020-12-15T23:56:25.000Z” name=” Easy Spicy Vegan Potato Curry” description=”This hearty and delicious Vegan Potato Curry is INCREDIBLY easy to make! Savory, spicy, and with a touch a sweet, the flavors of this crowd-pleasing potato curry are so yummy. Adjust the spicy level to your taste and have this potato curry recipe on the table in 30 minutes or less!” player-type=”default” override-embed=”default”]Vegan Curry Ingredients
I’m all about a good recipe that uses simple, easy-to-find (or already have on hand) ingredients. This potato curry is exactly that! Here’s what you’ll need:
- Coconut Oil – Any type of oil works great for this recipe, but I’m loving the lightly sweet flavors of coconut oil (opens in a new tab) in curries.
- Garlic – Minced garlic or garlic powder are both great options.
- Potatoes – Red potatoes, russet potatoes, or even sweet potatoes are delicious in this potato curry recipe!
- Bell Pepper – I used a thinly sliced red bell pepper in this recipe. However, feel free to use any type of pepper!
- Curry Paste – A good curry starts with a good curry paste. (opens in a new tab) I love keeping curry paste on hand for quick and easy recipes like this one!
- Chickpeas – Chickpeas (opens in a new tab) add flavor, texture, and protein (as well as other nutrients) to this recipe.
- Coconut Milk – Unsweetened coconut milk (opens in a new tab) gives this potato curry the right amount of creamy, delicious coconut flavors. You’ll love it in this recipe!
- Spinach – The spinach in this recipe is worked in at the end, making it soft and flavorful (as well as nutritious). Feel free to substitute with chopped kale, adjust the level to taste, or omit it if necessary!
- Rice – I recommend serving this recipe with jasmine rice. (opens in a new tab) However, feel free to serve with naan bread, other types of rice, or whatever your heart desires!
Best Potato for Curry
Yukon gold and russet potatoes are some of the best type of potato for curry recipes! In this recipe, I used red potatoes since they’re a bit lower in carbs and slightly higher in protein. However, feel free to use whatever type of potato you have on hand!
How to make potato curry
This recipe is actually SUPER simple to make. It takes 30 minutes or less, which is great for busy weeknights! Here’s how to make potato curry:
1. Cook the potatoes and bell pepper.
2. Add in the curry paste.
3. Add in the coconut milk and water or broth.
4. Mix in the chickpeas.
5. Remove from heat and add in the spinach.
Vegan Curry Recipe Variations
Have other ingredients you want to add to this curry? Feel free to make this your own! Carrots, zucchini, lentils, and peas are all great options.
I love sneaking veggies into curries and making my own twist on this recipe!
What to serve with potato curry
Potato curry is great on it’s own, but I love serving it alongside (or mixed in) jasmine rice! You can also serve it with bread or a side salad, or all of the above!
- Jasmine Rice (as listed in this recipe)
- Naan Bread (opens in a new tab)
- Salads
How to Store Potato Curry
Another great thing about potato curry is that it can be refrigerated or frozen for later. Make a big batch of this recipe and have it on hand, ready to go!
To refrigerate: place the curry in an airtight container and store in the refrigerator for up to 7 days.
To freeze: place the curry in an airtight container (without the lid) in the refrigerator for about an hour. Then add the lid and store in the freezer for up to 3 months!
To reheat this recipe: remove from the refrigerator or freezer, add a little bit of broth, and reheat in the microwave (mixing halfway through).
More curry recipes
More vegan comfort food you’ll love
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Vegan Curry Potatoes
Ingredients
- 1 Tbsp coconut oil (opens in a new tab)
- 1/2 tsp minced garlic
- 6 small red potatoes, cubed (about 2" diameter)
- 1 large bell pepper, sliced
- 3/4 cup rice
- 2 Tbsp curry paste
- 1 15 oz. can chickpeas (opens in a new tab)
- 1 1/2 cups coconut milk (opens in a new tab)
- 1/2 cup water (or broth)
- 2 cups spinach
- 1/2 tsp crushed red pepper (opens in a new tab) (optional)
- salt/pepper (to taste)
Instructions
- Cut the red potatoes into small cubes and slice the bell pepper.
- Cook the potatoes, pepper, and garlic in the coconut oil over medium-high heat (until the potatoes begin to soften).
- While the vegetables are cooking, cook the rice according to directions.
- Add the curry paste to the vegetables and continue cooking.
- Mix in the coconut milk, water (or broth), salt and pepper to taste, and chickpeas.
- Remove from heat and mix in the spinach.
- Lastly, serve the curry over the rice or mix it in.
- Top with crushed red pepper (to taste) and enjoy!
Watch Me Make This
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
This was delicious and very easy to make. Will definitely make this again. Perfect meal for weeknights. Easy and economical.
Thank you, Kristie! 🙂
So easy and delicious! I made it in under 30 min.
My entire family LOVED this. I didn’t have any curry paste on hand so I used curry powder instead (along with a couple other spices: cumin, sage, red chilli flakes, and coriander) and it turned out great! I also added tofu and cauliflower to the sauce and topped it with avocado and I think it made a great addition. This recipe is definitely a keeper.
I made this and it was incredibly flavourful! The colours were amazing, too, it was such a pretty meal 🙂
Yum! I need this in my life. I have to rethink dinner tonight.