Vegan Potato Curry

Hi: "Kind of bland and mushy. Make sure you've got cru…" Read More


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

    Sodium54% DV1290mg
    Fat77% DV50g
    Protein71% DV36g
    Carbs44% DV131g
    Fiber124% DV31g
    Calories1070Calories from Fat450
    Total Fat50g77%
    Saturated Fat25g125%
    Trans Fat
    Calories from Fat450
    Total Carbohydrate131g44%
    Dietary Fiber31g124%
    Vitamin A30%
    Vitamin C120%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Hi 25 days ago
    Kind of bland and mushy. Make sure you've got crunchy something on hand.
    oyamiwa a month ago
    very easy to follow and YUMMY!
    Fair W. 2 months ago
    Very good, a keeper. We skipped the cashews.
    Beth McDaniel 6 months ago
    I didn’t use peas. I subbed broccoli. I also didn’t use as many potatoes but it was delicious nonetheless!!!!
    Aleah Cox 8 months ago
    terrific .... husband and i had seconds... i added carrots and precooked chick peas as suggested by another didn't have the right color do i added some browning sauce to it.
    Lexa Lexy 8 months ago
    Liked it. I'll make it again for sure.
    Sheryl S. 9 months ago
    Very good! A little salty I had some broccoli that needed to be eaten, so I added it, also I used dry roasted peanuts instead of cashews
    Alwin 10 months ago
    Good recipe! Very nourishing and the many ingredients go together well. And its incredibly easy to make. It does take me quite some time to prepare (much mote than the mentioned 45 minutes) because the cutting and measuring things takes some time. I also used fresh tomatoes which also added to cooking time a they still had to become soft. But I think it pays in terms of flavor. Anyway, tasty everyday meal!
    Melody Roche 10 months ago
    This turned out great! It was very tasty. I added broccoli, spinach and red bell pepper
    Michele Leah a year ago
    This is delish! I added more cumin, curry and salt and a little pepper. Yum!
    Cristina H. a year ago
    I made it in the crockpot and served it with brown rice and toasted everything bagel because i was too lazy to make some naan. I would definitely make this again.
    Marisa a year ago
    A-MA-ZING! This recipe was so simple and it turned out so well! My husband absolutely loved it and couldn't stop raving about it. I added an extra can of chick peas for a little extra protein. It was perfect.
    Jennifer Bogle a year ago
    Loved this! I might even use a hand blender to make it more of a dip to eat with the Naan. Yum!
    Murray 2 years ago
    Tasted pretty good...can see myself making this again
    Lisa Aldulaimi 2 years ago
    Turned out great. Added a squeeze of lime and served it over brown rice risotto
    Peggy 2 years ago
    So good!! Definitely will be making this again. The only ingredient I didn’t have was currants so I left that out. I boiled the chickpeas with the potatoes since I like them soft. I used 5 small golden potatoes. I would dice them smaller next time. I added 1 tsp of salt in the spice mix and then added some to taste at the end.
    Cameron 2 years ago
    I loved it. I made it too spicy on accident but it still tasted delicious. I made it Vegetarian. I used half and half instead of coconut milk. I just used some frozen vegetables I had on hand. I used ground ginger instead of it fresh. I’m also added creole seasoning. Also threw it on a bed of rice. LOVED IT. Really good recipe for meal prepping. I’m going to try a crock pot version with dry chickpeas and other fresh vegetables eventually.
    Ananda Rupini 2 years ago
    Good when the chickpeas and peas are very cooked and mushy. But i think chickpeas and peas dont go well together.
    Lisa 2 years ago
    Very flavorful!!! I skipped the currents and cashews, and it was still delicious. A warming, hearty meal for a cold winter night.
    Kimberly 2 years ago
    I didn’t have any cashews, but I made it anyway. It was delicious! Even without garam masala which I don’t have. Next time I’ll buy the proper ingredients. It’ll probably be even better.
    Jimmy M. 2 years ago
    The recipe was very good. I added more curry and cumin to add a bit more flavour.
    Lisa 2 years ago
    Awesome! And it makes a LOT of food. I've been enjoying it all week.
    Connie Sahlmark 3 years ago
    Marvelous! Everyone raved, made exactly as written
    Nicholas A. 3 years ago
    a classic simple curry that tastes great.
    Eliana Esther S 3 years ago
    Amazing, definitely will be making it again
    Caroline P. 3 years ago
    Great! Will definitely make it again!
    Walter 3 years ago
    excellent, i loved the currants.
    fidget 3 years ago
    fabulous!😂 i made it twice in one week. lesson on the spices as i am new to most. i did add shredded carrots too.
    Karen P. 3 years ago
    Very good Toasted cashews for the top
    Zoey 3 years ago
    Turned out well but had to add my own spices

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