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Spicy Vegan Potato Curry

Rated as 4.5 out of 5 Stars
55

"Abundant spices make this better than any restaurant curry I've tasted. :)"
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Ingredients

1 h servings 407
Original recipe yields 6 servings

Directions

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  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 407 calories; 20.1 50.6 10.1 0 1176 Full nutrition

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Reviews

Read all reviews 755
  1. 1035 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this recipe EXACTLY as stated, and it came out so much better than I imagined it would! I thought it would be cheap and cheerful, and useful as a side to something, but it is absolutely ...

Most helpful critical review

This recipe is not bad, but the amounts of spices is off. It's a bit overboard to have 4 t. of curry, 4 t. of garam masala, and 2 t. of cumin. These spices are strong enough that I would cut t...

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I made this recipe EXACTLY as stated, and it came out so much better than I imagined it would! I thought it would be cheap and cheerful, and useful as a side to something, but it is absolutely ...

I am almost embarrassed to tell everyone what I did to this recipe because of the lack of all of the ingredients... but I had to share because it turned out so well!! It all started with the po...

This was very flavorful and had a great texture. I omitted the chickpeas and added cauliflower, which I steamed over the boiling potatoes. I agree with other reviewers that this could have used ...

This is a great base for curry. I usually add a ton more veggies(frozen peas, beans, edaname, cauliflower, sugar snap peas, etc...) and I usually reduce the amount of garam masala spice to 2 tsp...

Holy yum! I'm not sure about other people calling this bland. I would say to check your spices. If they sit too long (in your cupboard or on the shelf) they wont be flavorful. Especially the cay...

Great Recipe! I wrote a lengthy review detailing the outcome but this lack-luster website just erased it. The recipe is really good. Use large potatos.

I love this curry! I've made it twice now. It's good right away, but the next day the flavors are excellent. I altered it by using light coconut milk and going a little light on the cayenne and ...

This recipe is not bad, but the amounts of spices is off. It's a bit overboard to have 4 t. of curry, 4 t. of garam masala, and 2 t. of cumin. These spices are strong enough that I would cut t...

Definitely abundant spices! The ginger and coconut tastes were basically lost in the dish though. I omitted the tomatoes because I'm not a huge fan. Didn't care for the balance of potato vs ga...