Vegan Potato Curry
Dive into the comforting flavors of this Vegan Potato Curry, a warm and hearty dish that's perfect for any night of the week. Featuring tender, cubed potatoes simmered in a rich and creamy coconut milk-based sauce infused with aromatic spices like curry powder, cumin, coriander, and turmeric, this recipe delivers bold, satisfying taste in every bite. Fresh spinach adds a vibrant touch, while a splash of lemon juice and a sprinkle of cilantro brighten the dish with refreshing notes. With a quick prep time of 15 minutes and ready in just 35 minutes, this one-pot vegan curry is ideal for busy schedules. Serve it over steamed rice or with warm naan for a deliciously wholesome meal. Whether you're vegan, vegetarian, or simply seeking a flavorful plant-based option, this dish will leave your taste buds delighted.
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Recipe Information
Ingredients
- 4 medium potatoes
- 2 tablespoons olive oil
- 1 large onion
- 1 inch piece ginger
- 3 pieces garlic cloves
- 1 cup tomato puree
- 1 can (400 ml) coconut milk
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 cups fresh spinach
- 0.25 cup cilantro
- 1 tablespoon lemon juice
Instructions
Peel the potatoes and cut them into 1-inch cubes.
Finely chop the onion, ginger, and garlic.
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Add the ginger and garlic, and sauté for another 2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and turmeric powder, and cook for 1 minute to release the spices' aromas.
Add the tomato puree to the pot and stir well to combine with the spices.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the cubed potatoes and salt, then cover the pot and cook for about 20 minutes or until the potatoes are tender.
Stir in the fresh spinach and cook for another 2 minutes until wilted.
Remove from heat, and stir in the lemon juice and chopped cilantro.
Adjust seasoning if needed, then serve the curry hot with rice or naan.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 60.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 6296 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
