Vegan Potato Curry

Looking for an easy curry to whip for dinner? Instead of ordering take out, try making this simple potato curry dish on your own. A curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Not every curry is vegan or vegetarian, but they are traditionally easy to make vegan if you're looking for a dish with rich and savory flavors. 

Here’s What You’ll Need (4-5 Servings)

  • 2 tablespoons vegetable oil

  • 1 medium yellow onion, diced

  • 4 cloves garlic, minced

  • 4 teaspoons curry powder

  • 1 ½ teaspoons paprika

  • 1 teaspoon cayenne

  • 2 teaspoons cumin powder

  • ½ teaspoon allspice

  • 2 teaspoons fresh ginger, minced

  • ½ teaspoon black pepper

  • 2 lb potato, peeled and cubed

  • 15 oz chickpeas, 1 can, drained

  • 1 cup vegetable broth

  • 1 tablespoon lemon juice

  • 14 oz diced tomato, 1 can

  • 14 oz coconut milk, 1 can

  • rice, cooked, for serving


Here’s How to Make It!

  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes until translucent.

  2. Add the garlic and saute for about 2 minutes, until fragrant.

  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.

  4. Add the potatoes and mix well until well-coated in spices.

  5. Add the chickpeas and stir to incorporate.

  6. Add the broth, and tomatoes and stir, then pour in the coconut milk and stir to combine.

  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.

  8. Serve with cooked rice

  9. Enjoy!