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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! Serve with a delicious bowl of brown rice, quinoa, or naan bread. #curry #veganrecipe #vegancurry
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Easy Indian Potato Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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!

Course: Main Course
Cuisine: Indian
Keyword: curry, indian
Servings: 4
Calories: 271 kcal
Author: Simple Fit Vegan
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Transfer the sauce to a blender or food processor and blend until smooth. Transfer the sauce back into the saucepan.
  4. Turn on the heat and stir in dairy-free milk. Cook for 2-3 minutes. Taste and adjust seasoning as necessary.
  5. Add cooked potatoes and Cannellini beans. Garnish with fresh celery.
  6. Serve with brown rice, quinoa, bulgur wheat, or naan.
  7. Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Recipe Notes

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.