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–+ servings
Potato curry recipe

Potato Curry

A hearty vegan potato curry simmered with chickpeas, coconut milk, and warming Indian spices. Ready in about 40 minutes, it's creamy, comforting, and perfect served over rice.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 4

Ingredients 

  • 8 potatoes peeled and cubed
  • 1 ⅓ cup chickpeas canned
  • 1 onion
  • 4 cloves garlic
  • 2 tsp fresh ginger
  • 2 cups tomatoes diced
  • 1 ½ cup coconut milk
  • 4-5 tsp curry powder
  • 1 ½ tsp paprika
  • 1 tsp cayenne pepper
  • 2 tsp cumin powder
  • ½ tsp allspice
  • 1 cup vegetable broth
  • 1 ½ Tbsp lemon juice
  • 3 Tbsp vegetable oil
  • salt to taste

Instructions

  • Heat the oil in a pan. Add the finely chopped garlic and cubed onion.
  • Cook for 3-4 minutes, or until the onion is translucent.
  • Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper, and stir for about 2-3 minutes.
  • Add the peeled and cubed potatoes to the pan. Mix well until they are coated in the spices, then add the chickpeas and incorporate well.
  • Add the diced tomatoes and lemon juice. Stir for 30 seconds, then add the vegetable broth and coconut milk.
  • Increase the heat and bring to a simmer. Once it starts boiling, reduce the heat and cook for about 20 minutes, until the potatoes are tender.

Notes

For the richest sauce, use full-fat coconut milk, and stir the lemon juice in near the end to keep the flavor bright. Store leftovers in an airtight container in the fridge for 3-4 days; the curry tastes even better the next day.