Vegan Potato Curry recipe 2025 09 14

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water is a cost-effective base that still allows the spices to shine.

Prepare 3 large potatoes by peeling and cutting them into bite-sized chunks, ensuring they are of similar size for even cooking.

Finely dice 1 large onion to form the base of the curry.

Heat 1 tablespoon of coconut oil in a pot until shimmering.

Add the diced onion to the pot and sauté for about 5 to 7 minutes until soft and fragrant.

Add minced garlic and grated ginger to the pot and cook for about 30 seconds until fragrant, being careful not to burn them.

Add 1 teaspoon of turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of garam masala to the pot and toast the spices for about 1 minute.

Add the prepared potatoes to the pot and stir to coat them in the spice mixture.

Pour in 1 can of full fat coconut milk and 1 cup of vegetable broth to create the sauce, adjusting the broth for desired thickness.

Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20 to 25 minutes or until the potatoes are fork tender.

While the curry simmers, rinse basmati rice under cold water a couple of times to remove excess starch.

Add a pinch of salt to the water and cook the rice for about 10 to 12 minutes or according to package instructions.

Once the rice is cooked, drain it and let it steam in a covered pot for a few minutes.

Taste the curry and adjust the salt if needed.

Before serving, add a handful of fresh cilantro to the curry for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens