Vegan Potato Curry


Zee Chef
If you are a fan of curry, this is the dish for you, the curry flavors combined with the coconut milk make this a dish rich in nutrilicious flavor!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine International
Servings 6 people


  • 4 Potatoes (peeled and cut into cubes)
  • 2 tbsp. Olive Oil
  • 1 Brown Onion (diced)
  • 3 Cloves Garlic (minced)
  • 2 tsp Ground Cumin
  • 1/8 tsp Cayenne Pepper (Optional)
  • tsp Curry Powder
  • 1 inch Fresh Ginger (grated)
  • 2 tsp Himalayan Sea Salt
  • 1 can Diced Tomatoes
  • 1 can Chickpeas
  • Frozen Peas
  • 1 can Coconut Milk
  • 1/2 cup Cashews / optional (cut into halves & toasted)


  • Put the cubed potatoes into a pot of salted water and boil for about 15 minutes until cooked but not too tender. Drain and set aside
  • Heat the olive oil in a large pan or wok over medium heat, and add the diced onions and minced garlic allowing to cook for 5 minutes until soft and fragrant.
  • Add in the cumin, curry powder, cayenne pepper (if using),grated ginger and salt and cook for 2 minutes.
  • Add the tomatoes, chickpeas, potatoes, and frozen peas, mixing all ingredients together.
  • Add in the coconut milk, the toasted cashews and bring to a simmer for 10 minutes.


Enjoy this succulent dish, with some brown rice or fluffed quinoa!
Keyword Curry Recipe, Potatoes, Vegan
Share Recipe: