Vegan Potato Curry

Dive into the comforting flavors of this Vegan Potato Curry, a plant-based twist on a classic favorite that’s perfect for weeknight dinners or meal prep. Made with tender chunks of potatoes simmered in a fragrant blend of curry powder, ground cumin, and turmeric, this creamy curry gets its luscious texture from coconut milk and its vibrant color from a medley of spices. Fresh spinach and a burst of lemon juice add a touch of brightness, while cilantro brings a refreshing finish. Ready in just 50 minutes, this hearty recipe is naturally gluten-free and pairs beautifully with fluffy basmati rice or warm naan bread. Whether you're a seasoned curry lover or new to vegan cooking, this dish is guaranteed to impress!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes.

Step 2

Finely chop the onion, ginger, and garlic.

Step 3

Heat olive oil in a large pot over medium heat.

Step 4

Add the chopped onion and sauté for about 5 minutes until translucent.

Step 5

Add the ginger and garlic, and sauté for another 2 minutes until fragrant.

Step 6

Stir in the curry powder, ground cumin, ground coriander, and turmeric powder, and cook for 1 minute to release the spices' aromas.

Step 7

Add the tomato puree to the pot and stir well to combine with the spices.

Step 8

Pour in the coconut milk and bring the mixture to a gentle simmer.

Step 9

Add the cubed potatoes and salt, then cover the pot and cook for about 20 minutes or until the potatoes are tender.

Step 10

Stir in the fresh spinach and cook for another 2 minutes until wilted.

Step 11

Remove from heat, and stir in the lemon juice and chopped cilantro.

Step 12

Adjust seasoning if needed, then serve the curry hot with rice or naan.

Nutrition Facts

Serving size	(1802.4g)

Amount per serving	% Daily Value*
Calories	1384.0

Total Fat 31.8g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5686.2mg	0%
Total Carbohydrate 258.9g	0%
Dietary Fiber 28.7g	0%
Total Sugars 60.6g
Protein 30.7g	0%

Vitamin D 0IU	0%
Calcium 330.8mg	0%
Iron 22.9mg	0%
Potassium 6296.1mg	0%

*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.

Source of Calories

Fat: 19.8%

Protein: 8.5%

Carbs: 71.7%