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It takes about 5 minutes to prepare this vegan potato curry! All you have to do is cut the potatoes and then dump everything in a large saucepan and simmer. Then, you just have to wait 20 minutes for it to get hot and the potatoes to get soft. Not quite as simple as throwing a pizza in the oven, but pretty damn close. This recipe for vegan potato curry is also extremely cheap to make and can feed the masses. Everyone will love it – you might even have to double the recipe!

Super Simple Potato Curry [Vegan]

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Serves

4

Cooking Time

20

Ingredients You Need for Super Simple Potato Curry [Vegan]

  • 1 tablespoon 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

How to Prepare Super Simple Potato Curry [Vegan]

  1. Add 1 tablespoon coconut oil to a 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1369 | Total Carbs: 113 g | Total Fat: 83 g | Total Protein: 32 g | Total Sodium: 669 g | Total Sugar: 27 g (Per Serving) Calories: 342 | Carbs: 28 g | Fat: 21 g | Protein: 8 g | Sodium: 167 g | Sugar: 7 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Jennifer Harmon

See My Recipes

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!

Comments

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  2. I have made this 2 or 3 times. It is great, easy and fast. For people that are not accustomed to spice, I took the 1/4 tsp of red pepper to 1/8 tsp cayenne and it is perfect.

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