This easy vegan potato curry is spicy, creamy, protein-packed and full of delicious Thai flavors! Try this mouthwatering and budget-friendly one-pot dinner.
What’s better than a bowl of comforting and warming Thai potato curry? This spicy vegan dinner requires little preparation, accessible ingredients and only one pot to make.
Especially great during worknights or to prepare in larger batches, this vegan white potato curry is so fragrant, creamy and moreish!
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It’s layered with different textures and flavors, full of healthy plant-based ingredients and can be adjusted to your liking.
Look at the recipe
- Easy one-pot weeknight dinner
- Perfect balance of different flavors and textures
- Rich and hearty but also healthy
- Creamy, slightly spicy and so comforting
- Nutritious and veggie-rich
- Easily customizable & very versatile
- Ready in 40 minutes and meal prep-friendly
We love that you can adjust this vegan white potato curry to any flavor or dietary needs! Keep on reading for additional swaps and tips around this recipe.
- Potatoes – because without them, it would just be another veggie curry; feel free to add some sweet potatoes, too.
- Chickpeas – kind of a must in any delicious vegan curry!
- Peas – adds more protein and essential nutrients.
- Vegetables – we use broccoli, red bell pepper and fresh spinach in our curry; find swaps below.
- Coconut milk – this makes our curry super rich, slightly sweet & so creamy!
- Curry paste – what else could give a Thai curry its authentic flavor? We went for red, but you can use green or yellow, or just swap it for curry powder.
But what really takes our vegan white potato curry to the next level are the warming spices, fresh herbs and other toppings, which we’ll share below!
How to make Thai potato curry
Got one pot, half an hour and a few vegan staple foods on hand? Then let’s make this easy vegan white potato curry!
Sauté onion & garlic
Place a medium-sized pot over medium heat and add onion, garlic and a splash of vegetable broth or coconut oil.
Sauté for 5 minutes, stirring frequently. Add more liquid as needed to prevent the veggies from sticking.
Add veggies & spices
Next, add the cubed potatoes, turmeric, ginger, cumin, cinnamon and chili and cook for 2-3 more minutes while gradually adding the rest of the vegetable broth.
Now, you need to add coconut milk, curry paste, chickpeas, peas and bell pepper. Stir to combine, cover your pot with a lid and let your potato curry simmer for 15 minutes over medium heat.
Put broccoli and spinach to your one-pot curry, stir to combine, and cook for another 5 minutes.
Turn off the heat, add lime juice and adjust to taste preferences.
Finally, divide into serving bowls and garnish with fresh herbs and a dollop of soy yogurt!
Storage & serving suggestions
Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days. If you’re ready to enjoy your flavorful leftovers, simply reheat them on the stove or in the microwave.
This vegan white potato curry can even be frozen in an airtight container for up to 3 months! Let it thaw for a few hours at room temperature and then reheat as written above.
This showcases that curries are perfect for batch cooking and using leftovers!
You can enjoy it on its own, over some cooked rice or quinoa, with rice noodles or some freshly baked naan! A nice side salad compliments this dish as well.
FAQs & tips
Sauté your spices
One of the main things I learned about cooking from my mom is that spices become more fragrant if you sauté them first before adding other ingredients.
So, if you want to create the best, most flavorful vegan potato curry, this is what you should do!
We’d also encourage you to play with different spices, and don’t sweat it if you don’t have all of the listed ingredients on hand – as long as you have some curry paste or curry powder, it’ll taste good.
Is curry paste vegan?
Unfortunately, many types of curry paste at the store are not vegan as they can contain things like fish sauce and shrimp paste, both of which are common ingredients in Thai cuisine.
Be sure to check labels when you buy your curry paste and visit ethnic stores for a larger variety.
Choose between red, green and yellow and try different levels of spiciness!
What vegetables go well in curry?
Carrots, peas, broccoli and bell pepper are used in our white potato curry. However, we encourage you to use your favorite veggies or go for what’s in your fridge! Even frozen produce works.
Common vegetables used in curries include sweet potatoes, eggplant, cauliflower, zucchini, tomato, baby corn, snow peas and green beans.
How to make low-fat curry
Reduce the amount of coconut milk used and substitute for soy milk plus 1 tablespoon of potato starch for the creaminess. You can also go for light coconut milk or use boxed coconut rice milk!
If you’re open to taking this potato curry into a different culinary direction, you have the option of replacing some of the coconut milk with canned tomatoes. It’s a really delicious twist!
One more idea is to add canned sweet potato puree as a substitution for some, or most, of the coconut milk.
Increase the protein content
Yes, our vegan potato curry already features chickpeas and peas. But there’s still some room left for more delicious plant-based protein!
We love adding firm tofu or red lentils – or just 1-2 tablespoons of peanut butter (which you can use to sub most of the coconut milk, too!). If you’re up for a new flavor combo, try our peanut sauce in this curry!
Another small tweak would be to top your potato curry with some sesame seeds or simply double the amount of chickpeas and peas that you’ll find in the recipe below.
If you serve this dish over quinoa, it will bump up the protein content of your vegan curry even more!
More vegan dinner recipes
If you enjoyed this vegan white potato curry, try these delicious recipes next!
Have you tried our vegan curry recipe? Which spices and vegetables did you use? Feel free to share with us in the comments below, rate our recipe and Pin it for later!
- 1 yellow onion, diced
- 3 garlic cloves, crushed
- 2 cups vegetable broth (480 ml)
- 2 potatoes, peeled and cut into cubes
- ½ cup cooked chickpeas, drained (85 g)
- 1 cup peas, frozen (160 g)
- 1 red bell pepper, diced
- 1 medium broccoli head, cut into florets
- 1 cup fresh spinach (30 g)
- 1 cup full-fat coconut milk (240 ml)
- 1 tbsp Thai red curry paste
- 1-inch ginger piece, peeled and grated
- 2-3 tsp salt
- 2 tsp ground turmeric
- ½ tsp cumin
- ¼ tsp ground cinnamon
- ½ tsp red chili flakes
- ½ lime, juice only
- Fresh parsley leaves, to garnish
- Vegan yogurt, to serve
- In a medium pot, add the onion, garlic, and 1 tbsp vegetable broth. Sauté for 5 minutes over medium heat, stirring frequently. If needed, add more vegetable broth to avoid sticking.
- Add the potatoes, turmeric, ginger, cumin, cinnamon, salt, and chili and cook for 2-3 more minutes, stirring frequently, while gradually adding more of vegetable broth.
- Next, add the coconut milk, the rest of the vegetable broth, curry paste, chickpeas, peas, and bell pepper. Stir to combine, then cover with a lid and bring everything to a boil over medium heat.
- Let the curry simmer for 15 minutes over low heat, then add the broccoli and spinach and cook for another 5 minutes.
- Turn off the heat, add the lime juice, and mix to combine. Add more salt or other spices if desired.
- Divide into serving bowls, garnish with parsley and add a dollop of soy yogurt. You can serve it warm on its own, over rice, quinoa, or with some freshly baked vegan naan.
- You can swap the potatoes for sweet potatoes.
- Instead of broccoli, bell pepper and spinach, you can use any other vegetables such as cauliflower, eggplant, zucchini, snow peas, mushrooms, carrots or corn.
- You can make this recipe into a delicious curry soup by adding more liquid (especially water) and adjusting the spices accordingly.
- If you want a non-spicy curry, simply omit the red chili flakes and choose a mild curry paste. Likewise, if you want it hotter, use more chili flakes and a hot curry paste.
- Find more tips in the article above!
Nutrition Information:Yield: 3 Serving Size: ⅓ recipe
Amount Per Serving: Calories: 480Total Fat: 19gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 632mgCarbohydrates: 70gFiber: 12gSugar: 18gProtein: 15g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!