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Potato curry in a white bowl with rice

Potato Curry (Vegan, Oil-Free)

5 from 7 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
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.


  • 3 medium whole tomatoes
  • 1 large bulb shallot - peeled and loosely chopped
  • 3 cloves garlic - minced
  • 1 teaspoon minced fresh ginger - or 1/2 teaspoon ground ginger
  • 1/2 cup water - or unsalted vegetable broth
  • 1 teaspoon coriander
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 can full-fat coconut milk
  • 3 medium Gold potatoes* - diced into 1/2 inch cubes (about 3 cups)
  • 1/2 teaspoon ground sea salt
  • 1 cup frozen sweet peas - no need to thaw
  • 1 15-ounce can chickpeas/garbanzo beans, drained (optional)
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon cayenne pepper - or to taste (optional)


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


  • 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.


Serving: 1cup | Calories: 233kcal | Carbohydrates: 31.5g | Protein: 8g | Fat: 9.2g | Sodium: 439mg | Sugar: 3.6g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick