Easy Vegan Potato Curry (Gluten-free)
User Reviews
4.9
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Cook Time
25 mins
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Total Time
25 mins
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Servings
4 *servings
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Calories
290 kcal
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Course
Main Course
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Cuisine
Indian
Easy Vegan Potato Curry (Gluten-free)
Description
Easy Vegan Potato Curry (Gluten-free) brings together simple vegetables and warming spices to create a comforting, plant-based curry. Potatoes simmer in coconut milk with curry powder, turmeric, and garam masala, creating a creamy sauce infused with aromatic flavors. Fresh tomatoes and tomato paste provide acidity and depth, while garlic and onion form the subtle base without oil, relying on water to prevent sticking. Adding spinach and peas at the end keeps their brightness and texture intact.
The curry delivers a gentle warmth and a smooth, rich texture from the coconut milk, balanced by the earthiness of the spices. It’s designed to be paired with rice, which helps soak up the flavorful sauce.
Serving over rice completes the hearty meal, making it suitable for lunch or dinner. The dish is all gluten-free and vegan, highlighting straightforward ingredients and methods for an accessible home-cooked curry.
Adjust seasoning with salt and pepper at the end. Cooking time is brief enough for weeknight meals while ensuring potatoes are tender.
Ingredients
- 2 cloves garlic minced
- ½ large onion chopped
- 1 tbsp tomato paste
- 5 oz tomato chopped (around 5 medium tomatoes, fresh
- 14 oz potato 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 to taste
- black pepper to taste
- rice to serve
Instructions
- Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.
- Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.
- Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.
- At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice.
Notes
- Serve the curry warm over cooked rice to absorb the sauce properly.
- Use water to sauté garlic and onion instead of oil to keep the recipe oil-free.
- Add greens like spinach and peas last to maintain their freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4*servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 18g | 90% |
| Sodium | 64mg | 3% |
| Potassium | 896mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 29.2mg | 32% |
| Calcium | 77mg | 8% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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