This potato curry recipe reminds me of samosas I used to get at a local Indian food restaurant. The samosas were filled with potatoes, peas, and a combination of delightful spices. They were also deep-fried. So I wanted to make this vegan potato curry with the same flavors, just without all of the oil.
This curry recipe is my new favorite comfort food! This dish is easy and warms the belly. The potatoes are filling and the serving of vegetables is an added bonus.
The potatoes are cooked in a mixture of coconut milk and tomatoes to produce a rich and creamy gravy. It tastes even better the next day after the rice has soaked up all of the curry flavors. I always look forward to having leftovers for lunch the next day.
It’s delicious served over brown rice with just a little sriracha.
Recipe note: Spices can burn quickly when dry roasting. To make the process easier we suggest measuring out all of the seasonings in a small dish before you start dry roasting.
If you enjoyed this recipe, you also may like my red lentil dal recipe!
A mixture of tomato puree and coconut milk to create a thick curry full of potatoes, peas, and spinach.
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 2 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground red pepper
- 1 can (14 ounces) coconut milk
- 1 can (14 ounces) crushed tomatoes
- 4 medium potatoes (diced)
- 2 cups frozen peas
- 2 cups fresh spinach
- Saute onions in a large pot until they are translucent and starting to brown. Add a few tablespoons of water or vegetable broth as needed so the onions don’t stick to the bottum of the pot.
- While the onions are cooking measure out the curry powder, salt, garam masala, turmeric, ground ginger, and ground red pepper in a small bowl.
- Then add the crushed garlic to the onions and sauté for a minute.
- Then add all of the seasonings (curry powder, salt, garam masala, turmeric, ground ginger, red pepper) and sauté for about 30 seconds to a minute. Turn down the heat if needed so the seasonings don’t burn.
- Add the coconut milk and deglaze the pan, then add the crushed tomatoes to the pot. Then bring to a boil.
- Add the potatoes and lower the heat to a simmer.
- Occasionally stir the potatoes so they don’t stick to the bottom of the pot.
- Cook the potatoes covered for about 25-30 minutes or until fork tender.
- When the potatoes are almost done with about 5 minutes left add the peas and spinach. Cook until the spinach is cooked and the peas are warmed up, the remaining 5 minutes.
Serve over brown rice and with sriracha.
- Category: Dinner
- Method: stovetop
- Cuisine: Indian
Keywords: potato curry with coconut milk