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Potato Curry
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Potato Curry

An easy, delicious recipe for vegan Potato Curry with coconut milk, warm spices, and chickpeas. Fast and healthy with simple ingredients!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8 cups (4 to 6 servings)
Calories: 244 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion medium
  • 3 cloves garlic about 1 tablespoon, minced
  • 1 tablespoon ginger fresh, minced
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 2 teaspoons cumin ground
  • 1 teaspoon Turmeric ground
  • ¼ teaspoon kosher salt plus additional to taste
  • ¼ teaspoon cayenne pepper plus additional to taste
  • 2 pounds potato peeled and ¾-inch diced (about 4 potatoes, Yukon gold variety
  • 1 chickpeas rinsed and drained, 14-ounce can, reduced sodium
  • 1 diced tomatoes 14-ounce can, in their juices
  • 1 coconut milk 14-ounce can, light
  • 1 teaspoon granulated sugar optional; I find it better balances the flavor, though you can wait to add it if you prefer
  • 1 tablespoon lemon juice freshly squeezed
  • 1 cup peas no need to thaw, frozen
  • cilantro for serving, chopped, fresh
  • brown rice cauliflower rice, or naan, for serving, prepared

Instructions

    Cup of Yum
  1. In a Dutch oven or similar large pot over medium heat, heat the oil until shimmering but not smoking. Once it is hot, add the onion and cook for 4 minutes, until beginning to soften and turn translucent. Reduce the heat as needed so the onion doesn’t turn brown.
  2. Add the garlic and ginger. Sauté just until fragrant, about 30 seconds.
  3. Add the curry powder, garam masala, cumin, turmeric, salt, and cayenne. Stir and cook until the spices are very fragrant, about 1 minute.
  4. Add the potatoes. Stir to coat with the spices.
  5. Stir in the chickpeas, coating them with the spices.
  6. Stir in the tomatoes and coconut milk. Increase the heat to medium high. Once the liquid starts to bubble, reduce the heat to medium and let simmer steadily but gently for 15 minutes, or until the potatoes are tender when pierced with a fork. Stir every few minutes to prevent the curry from sticking.
  7. Stir in the sugar and lemon juice. Then, stir in the peas. Let simmer 1 minute to warm through.
  8. Sprinkle generously with chopped cilantro. Serve hot with prepared rice or naan and an extra sprinkle of cilantro.

Notes

  • *You can also make this curry with a 14-ounce can of chicken or vegetable broth; it won't be as creamy but will still have nice flavor.
  • TO STORE: Refrigerate leftover curry in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. 
  • I would not recommend freezing this potato curry, as the potatoes can become mealy once thawed.

Nutrition Information

Serving 1(of 8); about 1 1/3 c. Calories 244kcal (12%) Carbohydrates 36g (12%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 4g (20%) Potassium 733mg (16%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 244IU (5%) Vitamin C 36mg (40%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 cups (4 to 6 servings)

Amount Per Serving

Calories 244

% Daily Value*

Serving 1(of 8); about 1 1/3 c.
Calories 244kcal 12%
Carbohydrates 36g 12%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 4g 20%
Potassium 733mg 16%
Fiber 7g 28%
Sugar 4g 8%
Vitamin A 244IU 5%
Vitamin C 36mg 40%
Calcium 64mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.