Indian Potato Curry

This Indian potato curry is hearty, fragrant, and perfectly spiced.

I love this dish because…

• It’s packed with protein, unlike most potato curries you get from your local takeout joint.
• It’s creamy but not too saucy, so you don’t necessarily have to eat it with rice.
• It’s even better the next day, once all the flavors have had a chance to melded together.

I was in the mood for some comfort food on Friday night but I was looking for something more exotic than plain old pasta. Problem was, my fridge and pantry was pretty sparse:

• 1/2 bag of fresh baby spinach
• a couple blocks of tofu
• potatoes
• onions
• a can of coconut milk
• a few cans of chickpeas
• a few cans of diced tomatoes
• a few cans of maple syrup (would I be Canadian otherwise?)

I wasn’t in a creative mood so I needed some inspiration. Enter the AllRecipes.com Ingredient Search feature. You type in what you have on hand (and what you don’t), and the system automagically returns a list of matching recipes.

I typed in “coconut milk”, “chickpeas” and “potatoes” and as luck would have it, the first result was for Spicy Vegan Potato Curry. Score! I’m used to veganizing the recipes on that site, but I was pretty stoked to have all the work done for me. Some days, I just want to follow a simple recipe and leave the thinking to someone else!

Modifications to the original recipe

• I cut the cayenne pepper from 1+1/2 tsp to just about 1/2 tsp, but feel-free to keep it as-is if you like a lot of spice
• I used frozen peas instead of canned peas and I tossed half a bag of fresh baby spinach in at the end
• I’ve since made this with sweet potatoes and it’s equally great, so I’ve updated the recipe to include that option

Update – Vegan Indian Potato Curry

Mar 5, 2018 – I made this again tonight and it’s just as good as it was 6 years ago. I snapped a new photo and added it above. Try this recipe, you won’t regret it!

Vegan Indian Potato Curry

Print Recipe

★★★★★

5 from 4 reviews

This creamy Indian potato curry is hearty, fragrant, and perfectly spiced. Serve it alone, or with rice and/or papadums. Naturally gluten-free! Serves 4 with rice, 6 without.

• Author: Angela @ Vegangela.com
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 4-6 1x
• Category: Main
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 4 medium potatoes (or 2 medium sweet potatoes), scrubbed, optionally peeled, and cubed
• 2 tbsp vegetable oil
• 1medium onion, diced
• 3 cloves garlic, minced
• 2 tsp cumin
• 1/2 tsp cayenne pepper
• 4 tsp curry powder
• 4 tsp garam masala
• 1 tbsp fresh minced ginger
• 2 tsp salt
• 1 (14.5 oz / 400 g) can diced tomatoes
• 1 (15 oz / 400 g) can chickpeas, rinsed and drained
• 1 (14 oz / 400 g) can coconut milk
• 1 cup frozen peas

Instructions

1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and set aside.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more.
4. Gently stir in the tomatoes, chickpeas, peas, potatoes, and coconut milk. Bring to a simmer, then simmer over medium-low heat for 10 minutes.

Notes

Adapted from: https://www.allrecipes.com/recipe/165190/spicy-vegan-potato-curry/

I love eating curry with pappadams. Instead of deep-frying them, I just pop them in the microwave for 1 minute. They puff right up, just like the fried ones, but they’re so much healthier.