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Super Simple Potato Curry [Vegan]

It takes about 5 minutes to prepare this dish and then you just have to wait 20 minutes for it all to get hot and the potatoes to get soft. Basically, you cut the potatoes and then dump everything in a large sauce pan and simmer. Not quite as simple as throwing a pizza in the oven, but pretty damn close. This recipe is also extremely cheap to make and can feed the masses. I would double the serving if you have more than 2 or 3 people as I guarantee they will go back for seconds.

Super Simple Potato Curry [Vegan]

This Recipe is :

Dairy FreeVegan



Cook Time



  • 1 tbs coconut oil
  • 2-3 cloves garlic, minced
  • 1 medium onion, diced
  • 4 small potatoes or 2 medium/large potatoes
  • 1 13.66-ounce can full-fat coconut milk
  • 1 cup diced tomatoes
  • 1 cup frozen peas
  • 1/4 teaspoon red pepper
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon grade B maple syrup
  • 1 tablespoon fresh minced ginger


  1. Add 1 tbs coconut oil to large skillet on medium heat. Add minced garlic.
  2. Once garlic is fragrant, add diced onion and cook until starting to turn translucent, about 5 minutes.
  3. Add coconut milk, diced tomatoes, and spices. Stir to combine.
  4. Bring to a low simmer and add potatoes.
  5. Cover and let simmer on low/medium until potatoes are softened, 10-15 minutes.
  6. Add frozen peas, stir, and let sit for 5 minutes.
  7. Stir again and serve. Store leftover in airtight container for up to 1 week.


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Tasty snacks, meals, and treats — always easy, always yummy. Jennifer Harmon is the founder and recipe developer of the vegan food blog, Peppers and Peaches, which features all types of plant-based meals, snacks, and treats. Jenn’s goal is to spread the word that a plant-based diet is good for animals, the environment, and personal health.  Plus, it’s super tasty



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0 comments on “Super Simple Potato Curry [Vegan]”

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22 Hours ago

How much grams of quantity is this "1 13.66 ounce" of coconut milk ? Thanks a lot!!

8 Days ago

Really did not enjoy this. I had to doctor it with several more Indian spices because it was just waaay too sweet. I also really wish there had been pictures of the cooking process. I ended up having to switch from cooking it in a big soup pot to a tiny 5 cup sized pot because there was no way the potatoes would have cooked in something more spread out, and that was pretty annoying. Keep in mind that the broth you\'re cooking the potatoes in is only a can\'s worth of coconut milk. I ended up cutting 4 small to medium sized potatoes, but only about 1 really should go in. I had to use the rest up and spend more time making mashed potatoes. Without adding more spices it tasted very sweet and didn\'t have much flavor. I made brown rice to go with this, and all in all this took me 2 hours before I could eat, from start to finish.

13 Days ago

Bloody brilliant m8. Top Stuff

1 Months Ago

Love this recipe super easy and delicious! Even the grand children love this recipe, thank you for sharing! I am improvising tonight with sweet potatoes and adding shredded spinach at the end with the peas. I am also using Kala Namak (a salt and plant ash mixture from India). Smells wonderful!

2 Months Ago

My favorite Curry. Super easy and delicious.

she is horrible
2 Months Ago

she is horrible at directions. she does not tell you when to add the spices or syrup. also it took way longer to heat up. everything was ice cold. do not follow any of her recipes. Gordon Ramsey would say she doesn\'t know how to cook for shit.

Daniel Tagg
6 Months Ago

Super delicious and easy

8 Months Ago

This was so easy and tasty! My 3 and 5 year old boys loved it!


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