My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Make this delicious, easy, vegan curry recipe for dinner in just 30 minutes! It’s gluten-free and if you’re oil-free, there’s an option to make it with no oil without sacrificing taste!
Sometimes, you just want a nice, creamy, and satisfying Indian Curry for dinner. This recipe, my friends, comes together in about 30 minutes! It’s a saver on those nights when you’re super hungry in the evening and want to throw something together quickly.
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We’ll be using simple, every-day ingredients to make this delicious Indian Potato Curry. Even though it’s called Potato Curry, there’s also another ingredient I decided to add to increase the protein content – Cannellini beans.
P.S. Try my FREE 5-Day Vegan Clean Eating Challenge to help you cut down on packaged and processed foods and enable long-term, clean eating habits!
Cannellini beans are a great alternative to chickpeas (if you’re tired of eating chickpeas all the time). They have a very mild taste and don’t get mushy.
P.S. Other delicious curry recipes on this blog: Red Thai Curry with Kabocha Squash, Sri Lankan Masoor Dhal Curry, and Thai Red Curry with Lentils and Eggplant.
Cooking Steps
You’ll need two pans: one pan for frying potatoes and a saucepan to cook the curry sauce. We will be cooking both at the same time. 😊
Cook potatoes in a separate pan 
Use another pan for curry sauce
Caramelize onions 
Add spices
Add tomatoes 
And reduce the sauce
Blend… 
in a food processor or blender
Return to saucepan over low heat 
Add dairy-free milk
Add potatoes and… 
Cannellini beans
Tips for Cooking the Curry Faster
Chop your vegetables small. Cut potatoes into smaller pieces, they will cook faster.
Use two pans: one pan for frying potatoes and a saucepan to cook the curry sauce. Don’t make the mistake I made and use one pan. Potatoes take a while to cook so if you only use one plan, you’ll be cooking for an hour.
Meal prep the smart way! Check out my FREE guide How To Meal Prep Without A Recipe.
Substitution Ideas and Add-Ins
If you’d like to sub some of the ingredients in this recipe, below are some ideas. This curry tastes great with just one main ingredient. You could easily make it with just potatoes or just Cannellini beans.
- Tofu
- Chickpeas
- Black Beans
- Cauliflower
- Coconut milk (instead of almond milk)
Add-In Ideas:
- Green peas
- Spinach
- Chopped kale
Serve with a delicious bowl of brown rice, quinoa, or naan bread.
Don’t forget to download your FREE Healthy Vegan Dinner Recipes e-cookbook!
Make this delicious, easy, vegan, curry recipe for dinner in just 30 minutes! It’s
gluten-free and if you’re oil-free, there’s an option to make it with no oil
without sacrificing taste!
- 2 tbsp vegetable oil
- 1 lbs Yukon potatoes, peeled and chopped into small cubes
- 1 1/2 cups cooked Cannellini beans (one 15-ounce can)
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1.5 cups chopped or crushed tomatoes
- 1 tsp sea salt
- 1 1/2 cups unsweetened, unflavored dairy-free milk (almond, cashew, coconut)
- 1 tsp brown sugar
- Optional for spice: 1 tsp chili powder
- 4 tbsp fresh cilantro, chopped
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Heat 1 tbsp of oil* in a medium skillet or pot over medium heat. Add potatoes and cook until the outer sides of potatoes are starting to cook about 5 minutes. Add 1/4 cup of water, cover with a lid leaving a little bit of opening for the steam to escape. Cook for about 20 minutes until fully cooked, stirring every 7 minutes. Add more water or oil as necessary.
-
Heat a large saucepan over medium heat. Add oil* and caramelize onions, 2-3 minutes. Stir in garlic and ginger and cook for 30 seconds. Stir in spices and toast them with onions and garlic for 30 seconds. Mix in chopped tomatoes, stir well and cook for 5-7 minutes until the sauce thickens. Let cool for 5 minutes.
-
Transfer the sauce to a blender or food processor and blend until smooth. Transfer the sauce back into the saucepan.
-
Turn on the heat and stir in dairy-free milk. Cook for 2-3 minutes. Taste and adjust seasoning as necessary.
-
Add cooked potatoes and Cannellini beans. Garnish with fresh celery.
-
Serve with brown rice, quinoa, bulgur wheat, or naan.
-
Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Nutrition Information (per serving): Calories: 271 Fat: 8.7 g Saturated fat: 1.4 g Carbohydrates: 40 g Dietary Fiber: 11.6 g Sugar: 9.2 g Sodium: 732 mg Protein: 10.5 g
*If avoiding oil, use 1/4 cup of vegetable stock or water.
GET YOUR FREE E-BOOK
This mini-cookbook will give your recipes for delicious, plan-based, healthy, and cozy soup and stew recipes for every day of the week!
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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