Easy Vegan Potato Curry (Gluten-free)

Why You’ll Love This Recipe

This vegan potato curry is full of bold flavors and textures, from the tender potatoes to the smooth coconut milk and vibrant spices. It’s a great way to enjoy a hearty, plant-based meal that’s both comforting and nourishing. The curry is naturally gluten-free, making it an excellent choice for those with dietary restrictions, and it’s quick to make, with a total cook time of under 30 minutes. Whether you’re a seasoned vegan or just looking for a simple, delicious meal, this curry will quickly become a favorite!

Ingredients

• 2 cloves garlic, minced
• ½ large onion, chopped
• 1 tbsp tomato paste
• 5 oz fresh tomatoes, chopped (around 5 medium tomatoes)
• 14 oz potatoes, chopped
• 1 can coconut milk (14 oz)
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 cup spinach
• ½ cup green peas (fresh or thawed from frozen)
• Salt and pepper, to taste
• Rice, to serve

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat a large pot or deep skillet over medium heat. Add a splash of oil (or use water for oil-free cooking) and sauté the minced garlic and chopped onion for 2-3 minutes, until softened and fragrant.
2. Stir in the tomato paste and chopped fresh tomatoes. Cook for another 2 minutes, allowing the tomatoes to break down slightly.
3. Add the chopped potatoes to the pot and stir everything together. Let the potatoes cook for 5 minutes, stirring occasionally.
4. Sprinkle the curry powder, turmeric, and garam masala over the vegetables and stir to coat them with the spices. Season with salt and pepper to taste.
5. Pour in the coconut milk and add about ½ cup of water to cover the potatoes. Stir to combine and bring the mixture to a gentle simmer.
6. Cover the pot and let the curry cook for 15-20 minutes, or until the potatoes are tender and cooked through.
7. Stir in the spinach and green peas and cook for an additional 2-3 minutes, until the spinach wilts and the peas are heated through.
8. Taste and adjust seasoning if necessary. Serve the curry over rice and enjoy!

Servings and Timing

This recipe makes 4 servings.

• Prep time: 10 minutes
• Cook time: 20-25 minutes

Variations

• Add extra vegetables: Feel free to add other vegetables like carrots, cauliflower, or bell peppers for more texture and flavor.
• Spicy version: If you like heat, add a diced chili pepper or a pinch of red pepper flakes to the curry for an extra kick.
• Protein boost: Add chickpeas or lentils for an added protein boost and to make the dish more filling.
• Coconut cream: For a richer, creamier curry, use coconut cream instead of coconut milk.
• Serve with bread: If you prefer, serve this curry with naan bread or pita for a complete meal.

Storage/Reheating

• Store any leftover curry in an airtight container in the fridge for up to 3 days.
• To reheat, simply microwave the curry or heat it on the stove over low heat, adding a splash of water if it thickens too much.
• You can also freeze the curry for up to 1 month. Thaw in the fridge overnight before reheating.

FAQs

Can I make this curry without coconut milk?

Yes, you can substitute coconut milk with vegetable broth for a lighter, non-creamy version. However, the coconut milk adds a rich, creamy texture that complements the spices well.

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes work wonderfully in this curry and will add a slight sweetness that pairs nicely with the spices.

How spicy is this curry?

This curry is mild in spice. If you prefer more heat, you can add some diced fresh chilies or a pinch of cayenne pepper to the curry.

Can I make this curry in advance?

Yes, this curry can be made in advance and stored in the fridge for up to 3 days. The flavors will deepen and develop over time, making it even more delicious.

Can I add protein to this curry?

Yes! You can add chickpeas, tofu, or even tempeh to the curry for an added protein boost. Simply add them along with the potatoes and cook as directed.

Is this curry gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure the curry powder and other ingredients you use don’t contain gluten, especially pre-made spice blends.

Can I add more vegetables?

Definitely! You can add carrots, cauliflower, or bell peppers, or any other vegetables you have on hand to increase the nutrition and variety in the dish.

Can I use frozen potatoes?

It’s best to use fresh potatoes for this recipe. Frozen potatoes might not cook in the same way and can become mushy in the curry.

How can I make this dish more flavorful?

You can enhance the flavor of the curry by adding a squeeze of fresh lime or lemon juice just before serving. It adds a refreshing tang that complements the rich coconut milk.

Can I serve this curry with something other than rice?

Yes, you can serve the curry with quinoa, couscous, or even with naan or pita bread for a complete meal.

Conclusion

This Easy Vegan Potato Curry is the perfect combination of hearty potatoes, vibrant spices, and creamy coconut milk, making it a flavorful and filling dish that’s sure to satisfy. It’s quick, healthy, and customizable, making it a great addition to your weeknight dinner rotation. Whether you enjoy it on its own or with rice or bread, this curry is a comforting and nutritious meal everyone will love!

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