Creamy Potato Curry Vegan (Printer-Friendly Layout)
Creamy potatoes and chickpeas simmered in coconut milk with aromatic spices for a hearty, vegan main dish.
# Ingredients You'll Need:
→ Vegetables
01 -
600 g potatoes, peeled and cut into 2 cm cubes
02 -
1 large onion, finely chopped
03 -
2 medium carrots, sliced
04 -
2 medium tomatoes, diced
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
100 g frozen or fresh green peas
→ Legumes
08 -
400 g canned chickpeas, drained and rinsed
→ Liquids
09 -
400 ml full-fat coconut milk
10 -
300 ml vegetable stock
→ Spices & Seasonings
11 -
2 tablespoons curry powder
12 -
1 teaspoon ground cumin
13 -
1 teaspoon ground turmeric
14 -
1 teaspoon garam masala
15 -
0.5 teaspoon red chili flakes, or to taste
16 -
Salt, to taste
17 -
Black pepper, to taste
→ Fresh Herbs & Garnishes
18 -
2 tablespoons fresh coriander (cilantro), chopped
19 -
Lime wedges, to serve
# Step-by-Step Instructions:
01 -
Heat a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent and fragrant.
02 -
Stir in curry powder, turmeric, cumin, and garam masala. Cook for 1 minute, stirring constantly, until the spices are aromatic and evenly coat the onion mixture.
03 -
Add diced potatoes, carrots, and tomatoes. Stir well to combine and cook for 5-7 minutes, allowing the vegetables to begin softening and absorb the spice blend.
04 -
Pour in coconut milk and vegetable stock. Add chickpeas and green peas. Stir thoroughly, bring to a gentle simmer, cover partially, and cook for 15-20 minutes, or until potatoes are fork-tender and the curry thickens. Stir occasionally to prevent sticking.
05 -
Taste the curry and adjust seasoning with salt, black pepper, and red chili flakes. Garnish with chopped coriander and a squeeze of lime just before serving. Enjoy hot with steamed rice or naan.
# Extra Tips and Tricks:
01 -
For a thicker consistency, simmer uncovered for the final few minutes to allow excess liquid to evaporate.
02 -
Leftovers store well in the refrigerator for up to 3 days; flavors develop further overnight.