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Delicious Vegan Potato Curry Recipe for Home Cooks

Make Vegan Potato Curry with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tbsp coconut oil or vegetable oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 onion diced
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp chili powder optional, for heat
  • 4 medium potatoes peeled and diced
  • 1 can 14 oz coconut milk
  • 1 cup vegetable broth or water
  • 1 cup green peas fresh or frozen
  • 1 tsp salt or to taste
  • 1 tbsp lemon juice
  • Fresh cilantro for garnish

Method
 

  1. In a large pot or deep skillet, heat the coconut oil over medium heat until it shimmers.
  2. Add the diced onion and sauté for about 5 minutes, until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Sprinkle in the curry powder, ground cumin, turmeric, garam masala, and chili powder (if using). Stir continuously for about 30 seconds to toast the spices.
  5. Add the diced potatoes to the pot, stirring to coat them with the spice mixture.
  6. Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
  7. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  8. Once the potatoes are cooked, stir in the green peas and season with salt. Allow to cook for an additional 5 minutes.
  9. Remove from heat and stir in the lemon juice for a bright finish.
  10. Serve hot, garnished with fresh cilantro.