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Potato Curry with 2 forks and naan bread
Comfort Foods, Fall Favorites, Gluten Free, Main Dishes, Nut free, Oil free, Under 400 calories, Vegan Recipes, Winter Foods

Potato Curry (Vegan, Oil-Free)

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This easy peasy Potato Curry is totally loaded with Indian flavors, sweet peas, chickpeas, and golden potatoes in a creamy coconut milk base. It’s also super healthy and easy to make using just 1 pot and your blender.

2 bowls of potato curry with rice and a side of naan bread.

Curry is one of these meals that I just can’t get enough of. The combination of healthy veggies and aromatic spices, simmered in a spiced creamy gravy- I mean, what’s not to love?!

You’ll see my love for curry all over this site, such as this Slow Cooker Thai Yellow Curry or Spinach and Sweet Pea Coconut Curry.

And in this Potato Curry recipe, you’ll find a coconut milk-based sauce (commonly seen in Thai dishes), mixed with potatoes and peas (typical in Indian dishes). So I like to think of this meal as a hybrid of an Indian ‘Aloo Matar‘ and Thai curry. IMO, it’s the best of both cultures.

This Potato Curry is filled with healthy veggies and amazingly oil-free! Add some rice and naan bread (and maybe a little garlic sauce) and you’ll have yourself an incredibly flavorful and comforting meal that will last for days in your fridge- perfect for leftovers lunches throughout the week.

Vegan potato curry in a white bowl with a side of rice and naan bread.

Tips/Suggestions for making this Potato Curry a success:

  • I recommend using Gold or Red potatoes for this recipe, as they tend to stay together better after cooking. Russet potatoes can get mushy after being cooked for long periods of time (but still taste great).
  • It’s best to cut the potatoes into roughly 1/2 inch small cubes, so the pieces are more “bite-size”. It will also take less time to cook. I also advise cutting the potato cubes as evenly as possible, to ensure even cooking time throughout.
  • If you don’t have garam masala or curry on hand, you can easily sub one for the other in this recipe. 
  • Because there is quite a bit of turmeric used, make sure you don’t use a white plastic container to store the curry, as it may stain.  
  • Be careful about standing over the pot while the onions are cooking. It can hurt your eyes. Stir quick, cover and move away. =) 
  • Pro tip: this dish is absolutely incredible with some naan bread topped with Garlic Sauce from Trader Joe’s. Or any middle eastern garlic spread will do.

How to make this Vegan Potato Curry:

To a blender, add the tomatoes first, then the shallot, garlic cloves, ginger, and water (or vegetable broth). Blend until smooth and transfer to a medium pot over medium heat. 

3 photos showing tomatoes and shallots being blended in a blender.

Bring to a simmer and cook, stirring occasionally, until the onions no longer smell raw, about 5-6 minutes. 

To the pot, add the coriander, garam masala, cumin, curry powder, turmeric, entire can of coconut milk, and the diced potatoes.

Stir; increase to high heat, bringing it to a slow simmer. Then reduce the heat to medium-low, bring to a low boil and cover. Cook until potatoes are tender, 18-20 minutes, stirring occasionally (time will vary depending on how large you diced the potatoes).

2 photos showing coconut milk and potatoes being added to curry sauce.

Next add the salt, sweet peas, chickpeas (if using), and chopped cilantro. Stir until warm (and sweet peas are no longer frozen).

2 photos showing peas, chickpeas and cilantro being added to curry sauce.

Remove from heat and add lime juice and cayenne pepper (if using); stir. Let sit at least 10 minutes before serving to absorb flavor.

Serve this curry on top of rice, or with a side of naan bread. The dish will thicken as it sits. Store in an airtight container in the fridge for 5-6 days. This stores very well and the flavors will develop more over time.

A closeup of vegan Potato Curry in a white bowl.

Helpful Tools:

  • Zester– I use this zester, not only for zesting lemons and limes, but also to mince garlic and ginger. It works perfectly!
  • Blender– You’ll need a decent blender to blend the sauce. I use a Vitamix but any high-powered one will do.
  • Santoku Knife– This is my favorite ceramic knife, and the perfect knife for chopping the shallots, potatoes and cilantro.
  • Dutch Oven– A dutch oven works well, or any large pot. I got mine (shown in the photos above) from Home Goods.
A white bowl filled with Indian Potato Curry and white rice.

Looking for more Indian recipes or curries?

If you make this Potato Curry, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

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Potato Curry (Vegan, Oil-Free)

Potato curry in a white bowl with rice

This easy peasy Potato Curry is totally loaded with Indian flavors, sweet peas, chickpeas, and golden potatoes in a creamy coconut milk base. It’s also super healthy and easy to make using just 1 pot and your blender.

  • Author: Christin McKamey
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian
Scale

Ingredients

Instructions

  1. To a blender, add the tomatoes first, then the shallot, garlic cloves, ginger, and water (or vegetable broth). Blend until smooth and transfer to a medium pot over medium heat.
  2. Bring to a simmer and cook, stirring occasionally, until the onions no longer smell raw, about 5-6 minutes.
  3. To the pot, add the coriander, garam masala, cumin, curry powder, turmeric, entire can of coconut milk, and the diced potatoes. Stir; increase to high heat, bringing it to a slow simmer. Then reduce the heat to medium-low, bring to a low boil and cover. Cook until potatoes are tender, 18-20 minutes, stirring occasionally (time will vary depending on how large you diced the potatoes).
  4. Next add the salt, sweet peas, chickpeas (if using), and chopped cilantro. Stir until warm (and sweet peas are no longer frozen).
  5. Remove from heat and add lime juice and cayenne pepper (if using); stir. Let sit at least 10 minutes before serving to absorb flavor.
  6. Serve this curry on top of rice, or with a side of toasted naan bread. The dish will thicken as it sits.
  7. Store in an airtight container in the fridge for 5-6 days. This stores very well and the flavors will develop more over time.

Notes

  • I recommend using Gold or Red potatoes for this recipe, as they tend to stay together better after cooking. Russet potatoes can get mushy after being cooked for long periods of time (but still taste great).
  • It’s best to cut the potatoes into roughly 1/2 inch small cubes, so the pieces are more “bite-size”. It will also take less time to cook. I also advise cutting the potato cubes as evenly as possible, to ensure even cooking time throughout.
  • If you don’t have garam masala or curry on hand, you can easily sub one for the other in this recipe.
  • Because there is quite a bit of turmeric used, make sure you don’t use a white plastic container to store the curry, as it may stain.  
  • Be careful about standing over the pot while the onions are cooking. It can hurt your eyes. Stir quick, cover and move away. =) 
  • Pro tip: this dish is absolutely incredible with some naan bread topped with Garlic Sauce from Trader Joe’s. Or any middle eastern garlic spread will do.

Nutrition

  • Serving Size: 1 cup
  • Calories: 233
  • Sugar: 3.6
  • Sodium: 439
  • Fat: 9.2
  • Carbohydrates: 31.5
  • Protein: 8

Keywords: potato curry, vegan potato curry, potato and pea curry, chickpea and potato curry

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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