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 sauce pan 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 – you might even have to double the recipe!

Super Simple Potato Curry [Vegan]

Advertisement

Serves

4

Cooking Time

20

Advertisement

Ingredients

  • 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
Advertisement

Preparation

  1. Add 1 tablespoon 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.
Advertisement
Advertisement

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.