MM: Vegan Potato Curry

I found this recipe ages ago and recently rediscovered it as I sorted through my various recipe collections.  I finally caved and signed up for Evernote and fell in love and started adding all of my recipes to it.  The husband tried to convert me for years, and I resisted out of stubbornness my commitment to OneNote for my grad school notes.  I ultimately had to admit that Evernote has some significant advantages over OneNote.  It’s easier to clip websites, search text, tag notes, and even share notebooks with the husband.  You win, dear.

Ok, ok, enough of the love fest for Evernote!

You might be confused with the sharing of an Indian recipe right before Christmas.  What is she thinking?  It’s the contrast.  I have a tradition of chowing down on anti-holiday cuisine before the holidays to make those special dishes even more special.  I really love my stuffed acorn squash recipe, but if I ate that the week before Christmas, the Christmas stuffing would feel less special.  So yesterday I joined a couple friends at a local Vietnamese restaurant for lunch.  Perfect anti-holiday cuisine.

This recipe is a fairly basic Indian dish that is a good intro to Indian cooking (of which I’m a big fan).  I cut the cayenne down significantly from the original after burning my taste buds the first time around.  I love that it’s a complete meal in one dish and makes great leftovers.  Perfect to start your week with a Meatless Monday dish to eat for lunch the next day, too!  For a similar type of dish with less heat, try my Vegan Red Lentil Sweet Potato Stew.

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Vegan Potato Curry


  • 4 potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/8-1/4 tsp cayenne pepper (depending on your taste–I’m a wuss)
  • 4 tsp curry powder
  • 4 tsp garam masala
  • 1 in piece fresh ginger root, peeled and minced (a mini food processor is amazing for this)
  • 2 tsp salt
  • 1 can diced tomatoes (14.5 oz)
  • 1 can garbanzo beans (chickpeas), rinsed and drained (15 oz)
  • 1 1/4 cup frozen peas
  • 1 can coconut milk (14 oz)
  • 1/2 cup dried currants or raisins
  • 1/2 cup chopped cashews, optional


1. Put the potatoes in a pot of salted water and bring to a boil.  Reduce heat to keep at a simmer and cook until just tender–about 15 minutes.  Drain them and let them steam dry for a bit.

2. While the potatoes are cooking, heat the oil in a large skillet over medium heat.  Add the onion and garlic and cook for about 5 minutes, or until translucent.  Add the cumin, cayenne pepper, curry powder, garam masala,  ginger, and salt.  Cook for 2 minutes more.  Add the tomatoes, garbanzo beans, peas, and potatoes. Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes.  Serve with some naan if you can find it in your grocery store.  I found that biscuits were an acceptable substitute.

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One year ago: I wouldn’t call it procrastination…


33 comments on “MM: Vegan Potato Curry”
  1. Tammy says:

    Your curry is gorgeous! This is absolutely my favorite type of food. Thanks for sharing and happy holidays.

    1. marianhd says:

      Thank you, Tammy! I’d love to try some of your curry recipes. This is the first one I’ve had good success with. Happy holidays to you, too!

      1. Danielle says:

        This recipe is one of my go to vegetarian recipes, so delicious and easy!!!

      2. marianhd says:

        Thank you, Danielle!

  2. Could you use almond milk with coconut extract instead of the coconut milk?

    1. marianhd says:

      Sorry I missed your question until now! Almond milk should work just fine, with or without coconut extract. Let me know how it turned out!

  3. Reblogged this on Junglecatss's Blog and commented:
    Can we just say YUM!!

  4. Heidi says:

    Wonderful meal! I craved it after making it once. A little spicy for my 2 youngest children- even with very little cayenne. We loved it! I was skeptical at first, but I think this will be a family favorite. My husband who says he doesn’t even like curry really enjoyed it and was sad when I ate the last of the leftovers before he could!

    1. marianhd says:

      I’m glad your family likes it! It’s one of our favorites, too. Thank you for your feedback!

  5. Veronica says:

    Pintrest button doesn’t work 😦

  6. I just made this, and about ready to eat! Though curious why it turned out more milky colored than the brown in your pic… same ingredients except currants.

    1. marianhd says:

      I hope you liked it! I can’t figure what would make yours a lighter color. I might have used light coconut milk. What kind did you use?

  7. Kate Mohr says:

    I made this last night and it turned out awesome! And looked exactly like the pic.

    1. marianhd says:

      I’m so glad you like it!

  8. We liked it so much we featured an adaptation in a weekly meal plan, Paleo Menu 1, at!

    1. marianhd says:

      I’m so glad you liked it! Do you credit your recipe sources by chance?

    1. marianhd says:

      Thank you for finding and sharing my recipe!

  9. Janet Marie says:

    I’m going to buy the ingredients right now, but not sure about the beans! I haven’t seen them in the supermarket. Jan x

    1. marianhd says:

      Garbanzo beans are the same as chickpeas, in case that’s the way they are labeled in your store. I should make a note of that in the recipe. Thanks!

  10. Ana says:

    This was amazing! I didn’t have ginger or curry powder and I left out the garbanzo beans, and I added juice from half a lemon and a tablespoon of brown sugar. This is the best curry recipe I’ve found yet!

    1. marianhd says:

      I’m glad you were able to adapt it to suit your tastes and what you had on hand!

  11. Brianna says:

    I just cooked this but didnt add the tomatoes. Still delicious!!

  12. Crissy says:

    This was so delicious! I added carrots and turmeric, very flavorful dish! We loved it with basmati rice and garlic naan bread.

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