Quick and easy one-pot dinners are totally our jam. Especially during worknights, we’re always longing for healthy yet comforting meals to end our long days – just like our current favorite, the easy vegan white potato curry we’re sharing with you today.
Don’t you just love a good bowl or warming potato curry?
It’s so fragrant and mouthwatering that it draws us into the kitchen to check on it again and again.
The best part? It’s ready in just over half an hour and the washing up is easy and quick, meaning we can move over to Netflix in no time.
Our vegan white potato curry is slightly spicy and offers a nice balance of sweet, hot and creamy. It’s layered with different textures and flavors, naturally gluten-free, oil-free and sugar-free – making this an exceptionally healthy vegan curry recipe.
This perfect bowl of warming vegan comfort food can be enjoyed on its own or over some steamed rice or quinoa — and it’s fantastic with some freshly baked naan!
Granted, the coconut milk usually used in Thai curry recipes has both good and bad aspects.
But you cannot deny that it makes any dish taste fantastic, exotic, creamy and slightly sweet. Wonderful!
At the same time, it’s one of the top sources of saturated fat in a vegan diet. So, you definitely don’t want to eat a can of it a day! While this recipe is made with canned coconut milk, we’ve included some low-fat adjustments for you below.
But first, let us tell you why you should definitely make this white potato curry, how to make it, what you need and all of the different variations you could make!
Why Try Our Spicy Vegan Potato Curry
Have we already gotten you in the mood for some cozy, warm and wonderful veggie-rich comfort food? In any case, we’d love to share why we think this is the best vegan potato curry recipe (at least in our opinion)!
- 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
How to Make Vegan 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!
The good thing is that you don’t need to use 100% of the ingredients that we’ve listed below. This recipe can be seen as a kind of blueprint for easy and delicious vegan curries, so if you don’t like any of the components or simply cannot find them, just make your own version!
Once you have some of the basics, like onion, garlic, ginger, potatoes and some delicious spices, you can definitely prepare some of that fragrant and hearty goodness!
Required kitchen skills don’t go beyond peeling, chopping, washing, opening cans, mixing and taste-testing – as we said, it really is the perfect lazy meal for vegan beginners.Vegan Staple Foods (List) →
Easy Vegan Potato Curry Ingredients
- 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 used broccoli, red bell pepper and fresh spinach in ours due to their great nutritional values and taste
- Coconut milk – this makes a curry taste super rich and slightly sweet – feel free to opt for light versions
- 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!
Vegan Curry Paste!
Now, one word of caution: you’ll want to make sure the curry paste you have on hand is vegan – check the label for things like fish sauce and shrimp paste, both of which are common ingredients in Thai cuisine.
If your local supermarket doesn’t carry a vegan curry paste, be sure to check some ethnic stores! That’s where we usually get ours.
There are also different types of curry paste, such as red, green and yellow. In this recipe, we used red curry paste, but you can experiment with any of them! They also come in different degrees of spiciness, so don’t go all-in from the beginning.
Curry pastes are not merely the heart of any coconut curry; they can also be used for quick vegetable stir-fries, to spice up your soups or give any sauce or dip a flavorful and spicy tint!
If you’re in the mood to make your own red curry paste, follow this delicious recipe by Lauren Caris Cooks!
Tips to Make the Best Vegan Potato Curry
One of the main things I learned from my mom is that spices become more fragrant if you sauté them first, which you can do either dry, with a splash of water, vegetable broth, soy sauce or vinegar. 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.
Apart from the ginger, turmeric, cumin, cinnamon and chili flakes that we’ve added to our easy potato curry recipe, you could also try the following variations:
Additional Spices for Our Vegan Potato Curry
- Coriander seeds
- Black pepper
- Soy sauce or tamari
- Brown sugar or maple syrup
- Garam masala
How to Make It a Low-Fat Curry
Many people find their way to our vegan recipes because they’ve just watched an inspiring documentary, such as Forks Over Knives or What The Health.
Naturally, they are looking for meals that improve their health or to lose some weight, maybe even reversing some issues like insulin sensitivity or artery function in the process.
In this case, using a whole can of full-fat coconut milk might not be the best idea. You can go for light coconut milk instead or combine some boxed – not canned – plant-based milk like coconut-rice, soy or rice milk and add some corn or potato starch to make the curry nice and creamy.
You also have the option of replacing some of the coconut milk with canned tomatoes, which does take the potato curry in a different culinary direction – but it’s still a delicious twist!
You can check out this vegan butternut squash curry for an easy low-fat curry that only contains 2 grams of fat (no saturated fat at all!) per 223 calorie serving.
High-Protein Vegan Curry, Anyone?
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 sometimes – or just 1-2 tablespoons of peanut butter (which you can use to sub most of the coconut milk, too!). Admittedly, this does add more fat, but also ups the protein and offers a whole new and delicious flavor!
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! Here are 15 high protein chickpea curries for further reading.
We’re not saying that you’re likely to have a hard time eating enough protein on a plant-based diet, though – find out more in our extensive protein article below.Plant-Based Protein Guide →
How Often Can You Eat This Curry?
Depending on your appetite, what you serve this curry with or if you eat it on its own, this recipe can end up giving you 2-5 servings.
Portions are a bit hard to determine because everyone has different caloric needs per day. lus, you might not be the type to snack in between meals (in which case you need to eat larger main meals), or you might like snacking all day (which means that you end up eating less potato curry and are able to stretch it out over the course of a few days).
This vegan curry recipe also works for meal prep! Fortunately, since there are no animal products in our potato curry, there’s far less chance of it going bad and you can store it in the fridge for up to 3-4 days at least.
It’s also a great dish to prepare in larger batches and then freeze for a quick meal whenever you’re in need – it should last in the freezer for up to 3 months.
How often you can eat this curry depends on how much you like the taste of it and whether or not it is in alignment with your health and weight goals!Calorie Density Guide →
Delicious Vegan Curry Recipes to Try
Like we said above, this curry is mega versatile, and the customization options are endless! To give you some ideas of all the different veggies you can add, from cauliflower to eggplant and snow peas, as well as some flavor variations, we’ve collected the best curry recipes from around the web for you to explore and enjoy.
More Vegan Dinner Recipes
We are all about easy and healthy vegan recipes! Feel free to browse our blog for more lunch, dinner or breakfast ideas. Here are some to start with.
All of our recipes are whole food plant-based, made with easy and cheap staple foods and oil-free for health and weight management benefits! We’d love for you to find a few new favorite meals around our website.
But now, I guess that all you want is to fill your kitchen with fragrant Thai spices and get a warming and healthy comfort food on the table! So, here’s the recipe for our easy vegan white potato curry. Enjoy!
Have you tried our vegan curry recipe? Which spices and vegetables did you use? Feel free to share with us in the comments below, and also to rate our recipe. You can also Pin it for later or tag us on Instagram so we can see it!
- 1 yellow onion, diced
- 3 garlic cloves, crushed
- 2 cups vegetable broth
- 2 potatoes, peeled and cut into cubes
- ½ cup chickpeas, cooked
- 1 cup peas, frozen
- 1 red bell pepper, diced
- 1 medium broccoli head, cut into florets
- 1 cup fresh spinach
- 1 cup full-fat coconut milk
- 1 tbsp Thai red curry paste
- 1-inch ginger piece, peeled and grated
- 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
- Soy yogurt, to serve
- In a medium pot, add the onion, garlic and 1 tbsp vegetable broth and sautée for 5 minutes over medium heat, stirring frequently. If needed, add more vegetable broth to avoid sticking.
- Add the potatoes, turmeric, ginger, cumin, cinnamon and chili and cook for 2-3 more minutes, stirring frequently while gradually adding more of the 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.
- 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 opt for a mild curry paste. Likewise, if you want it a bit hotter, use more chili flakes and a hot curry paste.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 480 Total Fat: 19g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 632mg Carbohydrates: 70g Net Carbohydrates: 0g Fiber: 12g Sugar: 18g Sugar Alcohols: 0g Protein: 15g