This Vegan Potato & Vegetable Curry is very easy to make and tastes so good. I have always been a curry fan and we have a great local Indian restaurant that lists clearly any dairy content. Not that we have been able to go there in the past year because of Coronavirus.
However, I am not a fan of curries that have a lot of oil floating on the top of them. And I find that to be the case when you go to an Indian restaurant or have a takeaway. Therefore, I use as little oil as possible in the curries I make at home, and this Potato & Vegetable Curry is definitely at the top of the list when it comes to only a little oil used.
I used to keep all the different spices but curry 5 nights a week drove my husband crazy so now it’s just once in a while and I use a good all-in-one curry powder that does the trick!
Of course, you can make your own mixes of curry powder but I find the shop-bought ones to do a good job when you haven’t got the time, or energy, to measure out lots of different ingredients.
I like to use a hot curry powder, especially when mixing in coconut milk, as the coconut milk takes the heat out a little and I like a good spicy flavour. But each to our own and this curry can be just as tasty with a medium or mild curry powder.
Most curry powders will have a mix of spices including cumin, coriander, chilli, ginger, turmeric and garlic to mention a few. But these spices are really good for you and each have health benefits from anti-inflammatory properties, to helping bones and your heart. Read this article for more information – Spice of life: 7 surprising health benefits of curry powder
How To Make Vegan Potato & Vegetable Curry
Equipment you will need
Step 1 – Heat the oil in a large pan with a lid. Fry the onions over a medium-low heat for 4-5 minutes, stirring occasionally, until the onions have started to soften and brown a little. You don’t need to cover the pan with the lid at this point, this will be when you have added the water.
Step 2 – Stir in the curry powder and continue to cook for 2-3 minutes. This allows the flavours of the spices to develop before adding other ingredients, but it’s important not to burn them so do this over a low heat and stir to ensure equal contact with the base of the pan.
Step 3 – Add the salt, water, and potatoes to the pan, cover, and bring to the boil.
Step 4 – Reduce the heat and simmer for 8-10 minutes, stirring occasionally.
Step 5 – Add the carrots and stir in. Continue to simmer for 5-6 minutes, until the carrots have started to soften.
Step 6 – Now add the chopped tomatoes, sweetcorn, peas and spinach leaves. Stir in and cook for 4-5 minutes until the spinach has wilted and the carrots and potatoes are soft when pierced with a knife.
Step 7 – Stir in the coconut milk and cook for another 2 minutes.
Step 8 – This curry is great as a main dish served with flatbread, to soak up the lovely sauce, and makes 2 hearty portions, but will easily serve 4 as a side dish along with other curries such as my Spinach & Chickpea Curry – Yummy!
Check out my Tear & share Steamed Flatbread that I always serve with curry – it’s ready to eat in less than 20 minutes and takes fantastic!
Leftovers – will keep in a sealed container in the fridge for 2-3 days so can also be made ahead. I think curry tastes even better the day after as the flavours have developed even more. When reheating ensure food is evenly heated through.
You can also freeze this curry for up to one month. To defrost, place in the fridge overnight.
I would love to hear what you think of this curry dish, so please leave a comment below. 👍👍
Happy Curry making and ENJOY! 🥘
Vegan Potato & Vegetable Curry
- 45 min
- 480 (based on 2 servings) Cals/Serving
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- 5ml / 1 teaspoon vegetable oil
- 1 medium onion, chopped
- 30ml / 2 tablespoons curry powder
- 300ml / 20 fl oz freshly boiled water
- 5ml / 1 teaspoon salt
- 450g / 1lb potatoes, cut into bite-size pieces
- 200g / 7oz carrots, diced
- 1 x 400g / 14oz tin chopped tomatoes
- 100g / 3½oz frozen sweetcorn
- 100g / 3½oz frozen peas
- 100g / 3½oz baby spinach leaves
- 100ml / 3½fl oz coconut milk (full fat)
- Step 1
- Heat the oil in a large pan with a lid. Fry the onions over a medium-low heat for 4-5 minutes, stirring occasionally, until the onions have started to soften and brown a little.
- Step 2
- Stir in the curry powder and continue to cook for 2-3 minutes.
- Step 3
- Add the salt, water and potatoes to the pan, cover and bring to the boil.
- Step 4
- Reduce the heat and simmer for 8-10 minutes, stirring occasionally.
- Step 5
- Add the carrots and stir in. Continue to simmer for 5-6 minutes, until the carrots have started to soften.
- Step 6
- Now add the chopped tomatoes, sweetcorn, peas, and spinach leaves. Stir in and cook for 4-5 minutes until the spinach has wilted and the carrots and potatoes are soft when pierced with a knife.
- Step 7
- Stir in the coconut milk and cook for another 2 minutes.
- Step 8
- Serve with flatbread.